Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Basil pesto sauce over pasta   Yield: 6 Servings   12 oz Linguine      1 1/4 c Chopped fresh basil paacked 1/3 c Chicken stock or water      2 tb Roasted pine nuts 2 tb Parmesan chees      3 tb Olive oil 1 ts Crushed garlic  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 basil stock pine nuts cheese oil and garlic until smooth. Pour over pasta and toss. Tips: refrigerate sauce up to 5 days aahead or freeze up to 6 weeks.