Basil Sauce (Pesto)

2 cups packed, fresh basil leaves
2 cloves garlic, finely minced
2 tablespoons pine nuts
1/4 cup freshly grated parmesan or pecorino romano cheese
1/2 cup olive oil
1/2 cup chicken broth
salt to taste

a food processor or blender
1 pasta pot

1 pound cooked linguine or fettucine

Bring a large pot of salted water to a boil.
In a food processor or blender, process the basil until it is coarsely
chopped.
Add the garlic, pine nuts and cheese, pulsing until they are thoroughly
mixed and coarsely chopped.
With machine running, slowly add the olive oil in a stream.
Add the chicken broth last.
Cook the pasta according to the package instrucions and drain well.
Place in a warmed serving bowl and toss with some of the pesto sauce. Serve
with the remaining pesto sauce and freshly grated cheese on the side.
If freezing the sauce, cover it with a thin layer of olive oil before
placing it in the freezer.