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Title: Pesto with Parsley, Dill and Basil Leaves
Categories: Herb Pasta Sauce
Yield: 6 Servings

12ozSpaghettini
2/3cParsley leaves, packed
1cBasil leaves, packed
1/3cFresh dill
1/4cOlive oil
1/3cChicken stock
3tbParmensan cheese
2tsCrushed garlic
2tbPine nuts toasted

1. Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in serving bowl. 2. In food processor, puree parsley, basil, and dill leaves, oil, stock, cheese and garlic until well combined, approximately 30 seconds. Pour over pasta. Sprinkle with pine nuts and toss.

Tips: Refrigerate up to 3 days or freeze up to 6 weeks.

from rose reisman bring home light pasta

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