Pesto with Parsley Dill and Basil Leaves

Ready in 1h

Try this Pesto with Parsley Dill and Basil Leaves recipe, or contribute your own.


2/3 c Parsley leaves, packed
12 oz Spaghettini
2 ts Crushed garlic
1/4 c olive oil
2 tb Pine nuts toasted
1 c Basil leaves, packed
1/3 c Fresh dill
1/3 c Chicken Stock
3 tb Parmensan cheese

Original recipe makes 6 Servings



1. Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in serving bowl. 2. In food processor, puree parsley, basil, and dill leaves, oil, stock, cheese and garlic until well combined, approximately 30 seconds. Pour over pasta. Sprinkle with pine nuts and toss. Tips: Refrigerate up to 3 days or freeze up to 6 weeks. from rose reisman bring home light pasta

Alert editor   
Calories Per Serving: 276 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Pesto with Parsley Dill and Basil Leaves. Be the first to review it!

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free