Cooking Recipe Pesto With Parsley Dill & Basil Leaves
Recipe Ingredients
12 oz
Spaghettini
2/3 c
Parsley leaves, packed
1 c
Basil leaves, packed
1/3 c
Fresh dill
1/4 c
Olive oil
1/3 c
Chicken stock
3 tb
Parmensan cheese
2 ts
Crushed garlic
2 tb
Pine nuts toasted
Directions
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