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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This pesto recipe is made with vegetable stock instead of olive oil. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
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