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| 3 cups tightly packed fresh Basil | |
| 1 large clove garlic | |
| 1/3 cup grated romano cheese | |
| 1/3 pine nuts | |
| 1/2 cup extra-virgin olive oil | |
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| Place all
ingredients except for olive oil in a food processor. Pulse several times to chop
basil coarsely, scraping down the sides as necessary. Then, with the processor
running continuously, slowly pour in the olive oil and process until all ingredients
become smooth. You may not need all of the oil. In the meantime, cook a pound of pasta; radiatore, penne and linguini are my favorites. Drain and immediately mix in the pesto. Serve immediately with a little additional cheese if desired. Variation 1: When mixing in the pesto, add 1/3 cup sliced sundried tomatoes. Variation II: For a more rustic taste, toast the pine nuts over medium heat in a cast iron skillet, until brown. Save a tablespoon or so to sprinkle over the top when serving. Enjoy! |
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| Return to Recipe Index | |
