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Pesto with parsley dill & basil leaves
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| Artist: |
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| Categories: |
Herbs & Spices, Pastas & Noodles, Pesto, Sauces & Dressings |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 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
| tbsp | Parmensan cheese | | 2
| tsp | Crushed garlic | | 2
| tbsp | Pine nuts toasted |
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Procedures:
| 1 | Cook pasta in boiling water according to package instructions or until firm to the bite. | | 2 | Drain and place in serving bowl. | | 3 | In food processor, puree parsley, basil, and dill leaves, oil, stock, cheese and garlic until well combined, approximately 30 seconds. | | 4 | Pour over pasta. | | 5 | Sprinkle with pine nuts and toss. | | 6 | Tips: refrigerate up to 3 days or freeze up to 6 weeks |
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