Pasta with Light Basil Pesto

1. 1

   Put all of the ingredients (except pasta) into a food processor fitted with the metal blade.

2. 2

   Turning the machine on and off rapidly, pulse the ingredients several times until coarsely chopped.

3. 3

   Scrape down the work bowl.

4. 4

   Then process continuously until the sauce is smooth.

5. 5

   If the pesto seems too thick, pulse in a little hot water.

6. 6

   Toss with cooked pasta the moment the pasta has been drained.

7. 7

   Note: To toast pine nuts (pignoli), spread them on a foil-lined baking sheet.

8. 8

   Place the sheet in a 450 degree F oven and keep a close eye on the pine nuts, removing them the instand they have turned evenly golden, 5 to 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.