Amount
Ingredient
Preparation



12
ounces
pasta, linguini





1 1/4
cup
basil

fresh, packed, chopped



1/3
cup
chicken stock

or water



2
tablespoons
pine nuts

roasted



2
tablespoons
parmesan cheese





3
tablespoons
oil

olive



1
teaspoon
garlic

crushed

 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.