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.
INGREDIENTS (for 4 servings):
- 2/3 cup vegetable stock
- 2 cloves garlic
- 1 cup packed fresh basil leaves
- 1/3 cup grated Parmesan cheese
- 2 tablespoons pine nuts
- 12 ounces penne pasta
- 2 large tomatoes, seeded and chopped
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.
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.
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.