Categories: sauce

Ingredients

• 2 cups fresh basil leaves, packed tightly
• 1/2 cup freshly grated Parmesan or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/2 cup pine nuts or walnuts
• 3 medium garlic cloves, minced (NOTE: I use the press)
• Salt and pepper, to taste

Directions

1. Combine basil, pine nuts and garlic in a food processor and pulse until well blended. (If you are using walnuts instead of pine nuts, pulse them in the food processor before adding the other ingredients.) (NOTE: We use the immersion blender)

2. While the food processor is on, slowly add the extra virgin olive oil in a steady stream. Scrape down the sides with a spatula and add the grated cheese. Pulse again until well blended. Add salt and pepper to taste. (NOTE: I just dump everything but the cheese in)

3. If pesto is thicker than you prefer, you can add a couple tablespoons of boiling water from the pasta water to thin it out. Pulse a couple more times until it reaches your desired consistency.

4. Toss with pasta, garnish with shaved Parmesan or Romano cheese and enjoy!

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