Ingredients

• 2/3 cup vegetable stock
• 2 cloves garlic
• 1 cup packed fresh basil leaves
• 1/3 cup grated Parmesan cheese
• 2 tablespoons pine nuts
• 12 ounces penne pasta
• 2 large tomatoes, seeded and chopped

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Instructions

1. In a small saucepan, combine stock and garlic cloves. Simmer for about 5 minutes, or until garlic is soft. Alternatively, microwave on High for 5 minutes in a microwave safe bowl.
2. Add basil to the bowl of a food processor; chop fine. Blend in stock mixture. Add Parmesan cheese and pine nuts; chop fine. Pesto can be refrigerated in an airtight container for up to 24 hours.
3. Cook pasta in a large pot of boiling, salted water until al dente. Drain well, and return to pot. Stir in pesto to coat pasta. Toss with tomatoes.