Basil Pesto Sauce Over Pasta

• 12 ounces pasta, linguine
• 1 1/4 cup basil fresh, packed, chopped
• 13 cup water or broth
• 2 tablespoons pine nuts roasted
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated
• 3 tablespoons vegetable oil olive
• 1 teaspoon garlic crushed

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 basil, stock, pine nuts, cheese, oil and garlic until smooth.
4. Pour over pasta and toss.
5. Tips: refrigerate sauce up to 5 days ahead, or freeze up to 6 weeks.

pasta, basil, water, nuts, parmesan, vegetable oil olive, garlic

Taken from recipeland.com/recipe/v/basil-pesto-sauce-over-pasta-361 (may not work)