Pesto
1 cup tightly packed basil leaves, washed
1/2 cup grated Parmesan cheese
2 cloves peeled garlic
1 cup olive oil
1/2 pine nuts
salt to taste
Pour half the olive oil into the bowl of a food processor or the pitcher of a blender. Add half the basil leaves and pulse until they start to blend. Add the remaining basil leaves and let motor run, while streaming in the rest of the basil. Add cheese and garlic and pulse until they are incorporated. Last add the nuts and a bit of salt. If it’s getting too thick, you may need to add a bit more olive oil. This is not a lowfat dish, but it sure is delicious.
Serve over freshly cooked past, just tossing until the sauce is incorporated. Save a bit of the pasta water and drizzle a bit of that into the pasta and pesto combo if the pesto isn’t coating well.