Pesto Soup
PESTO SOUP
Serves 6
8 c chicken stock
2 zucchini, thinly sliced
Pesto:
1 cup Basil leaves
1/4 cup Italian parsley
2-3 cloves Garlic
2 T. Pine nuts
2-3 T. Grated Parmesan cheese
Olive oil to bind together
Combine ingredients in a food processor & blend until smooth.
Heat chicken stock to boiling. Remove from heat and whisk in pesto. Add zucchini and cook until barely tender. Season with salt and pepper to taste. Serve hot or cold.
You may add any other fresh vegetables and fine pasta if served hot.
Serve with De Loach Vineyards Zinfandel or Pinot Blanc.