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How To make Basil Pesto Sauce Over Pasta

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Ingredients
12
oz
linguine
1 1/4
cup
basil, fresh, packed, chopped
1/3
cup
chicken stock, or water
2
tablespoon
pine nuts, roasted
2
tablespoon
parmesan cheese
3
tablespoon
oil, olive
1
teaspoon
garlic, crushed

Directions:
Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in serving bowl.
In food processor, puree basil, stock , pine nuts, cheese, oil and garlic until smooth. Pour over pasta and toss.
Tips: refrigerate sauce up to 5 days ahead, or freeze up to 6 weeks.

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