1 cup fresh basil leaves, firmly packed
2 tsp garlic, minced
2 tbsp pine nuts, toasted
6 tbsp olive oil
1/4 cup freshly finely grated parmesan
Salt to taste
1 pound pasta
Make sure to clean and thoroughly dry the basil leaves before adding them to the food processor.
In a food processor, add basil, garlic and pine nuts and process until you reach a coarse, paste-like consistency. With the motor running, add the olive oil in a steady stream. Transfer pesto to a bowl and stir in the parmesan. The pesto should have an oil layer surrounding it. If not, add a tad bit more oil. Season generously with salt.
Cook pasta according to box directions. Drain in a colander and add pesto to pasta, tossing so each piece is nicely coated with sauce. Serves 4-6
Note: Make this in the summer months when basil is best and freeze portions of it and eat in the winter months! You can also use pesto to accompany fish or as a dipping sauce for bread!
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