Yield: 4 to 6 servings
- 2 cups basil leaves
- 1/2 to 3/4 cup olive oil
- 2 garlic cloves
- 1/2 cup grated Parmesan cheese
- 2 to 4 tablespoons nuts (pine nuts or walnuts)
- pepper to taste
- 16 ounces dried pasta
Instructions:Chop the basil in a blender or food processor. Add the oil and garlic and blend. Add the cheese and nuts. Blend. Add pepper to taste.
Meanwhile, cook the pasta in plenty of boiling salted water according to the package directions. Just before draining, add a few tablespoons of the pasta cooking water to the pesto to thin the sauce and warm it. Drain the pasta. Top with the pesto. Serve.