Pesto with Parsley Dill and Basil Leaves

Ready in 1 hour

Top-ranked recipe named "Pesto with Parsley Dill and Basil Leaves"

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Try this Pesto with Parsley Dill and Basil Leaves recipe, or contribute your own. "Pasta" and "Herbs" are two tags used to describe Pesto with Parsley Dill and Basil Leaves.


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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

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

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