Vegetable stock gives this pesto a special taste twist. It 's simmered in garlic before it joins the other ingredients - pine nuts, basil and Parmesan - in the food processor. Stir into the pasta of your choice and enjoy.
Preparation Time
20 mins
Total Time
20 mins
Calories
377 Calories
Recipe Instructions
Step 1
In a small saucepan, combine stock and garlic cloves. Simmer for about 5 minutes, or until garlic is soft. Alternatively, microwave on High for 5 minutes in a microwave safe bowl.
Step 2
Add basil to the bowl of a food processor; chop fine. Blend in stock mixture. Add Parmesan cheese and pine nuts; chop fine. Pesto can be refrigerated in an airtight container for up to 24 hours.
Step 3
Cook pasta in a large pot of boiling, salted water until al dente. Drain well, and return to pot. Stir in pesto to coat pasta. Toss with tomatoes.
