Basil Pesto Sauce over Pasta

         Yield: 6 Servings
    Categories: Herbs, Pasta, Sauces

     12 oz Linguine
  1 1/4 c  Chopped fresh basil paacked
    1/3 c  Chicken stock or water
      2 tb Roasted pine nuts
      2 tb Parmesan chees
      3 tb Olive oil
      1 ts Crushed garlic
 
  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 basil, stock , pine nuts, cheese, oil and garlic until smooth. Pour
  over pasta and toss.
  
  Tips:  refrigerate sauce up to 5 days aahead, or freeze up to 6 weeks.