1/2 cup toasted pine nuts
1/8 cup extra virgin olive oil
1/2 cup chicken stock (I used roasted chicken stock)
5 garlic cloves
1 tsp salt
1 cup grated Parmesano Regiano
pepper to taste
1 giant bunch basil leaves (about 3-4 cups unchopped)

Put nuts, garlic, salt, pepper and basil in your food processor and pulse until all
ingredients are finely chopped. Drizzle in the olive oil with the processor on until mixed
well and then add chicken broth. Mixture will be a little watery but not too loose. You will
add the pamesan cheese just before you serve this. You may freeze the pesto at this time or just
refrigerate until you want to serve it. Usually, this amount will cover two pounds of pesto for me.
I will freeze half and serve half. This is a very light pesto and tastes very very buttery from the
pine nuts when you toast them. I toast them in a dry stainless steel pan for about 2-3 minutes tossing
frequently until they are slightly browned. Be careful though because they will easily burn and stink
up your kitchen!