Pesto With Parsley Dill & Basil Leavesherbs, pasta, sauces 12 oz spaghettini 2/3 cup parsley leaves, packed 1 cup basil leaves, packed 1/3 cup fresh dill 1/4 cup olive oil 1/3 cup chicken stock 3 tablespoon parmensan cheese 2 teaspoon crushed garlic 2 tablespoon pine 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 |
