Penne With Garlic Pesto

SUBMITTED BY: Laura Jull

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

RECIPE RATING:

Read Reviews (5)

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PREP TIME	20 Min
READY IN	20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

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.

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REVIEWS

Reviewed on Sep. 2, 2003 by Laurel

I didn't make the past dish, but I did make the pesto from this recipe. It was quite good! ... MORE

Reviewed on Aug. 8, 2006 by Alexa

Use less vegetable stock that reccomended, I found that my pesto was too soup-y. MORE

Reviewed on Jun. 5, 2007 by TheLaughingSun

Went pretty fast :) I used about half of the vegetable stock and added some olive oil. Also,... MORE

Reviewed on Jul. 8, 2006 by Cory P

Not the best pesto in the world, but still quite good. It's amazing that it's that good with... MORE

Reviewed on Sep. 26, 2003 by TRIPLEJ28

Wonderful first try with pesto. I used another sauce recipe from this site, but did... MORE

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Nutritional Information

Penne With Garlic Pesto

Servings Per Recipe: 4

Amount Per Serving

Calories: 389