Rating: 3.5 stars 3.5
14 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1

This pesto recipe is made with vegetable stock instead of olive oil.

Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

377 calories; protein 16.1g; carbohydrates 66.6g; fat 6.4g; cholesterol 5.9mg; sodium 157.2mg. Full Nutrition
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