|Pesto Sauce ---serves 32---(3.95 gms fat-39 cal./serving-makes 2 cups)|
|2 cups fresh basil leaves, loosely packed||1/3 cup freshly grated Parmesan cheese|
|1/3 cup olive oil||1/2 cup pecans or pine nuts|
|1 clove garlic||1/4 to 1/2 cup homemade Chicken Stock|
In a blender or the workbowl of a food processor fitted with a metal blade, combine basil, oil, garlic, Parmesan and nuts. Process until smooth, occasionally scraping down the sides of the container. If mixture does not move during processing, slowly drizzle chicken stock to loosen it.