Basil Pesto
INGREDIENTS
- 2 Cups Packed Fresh Basil Leasves
- 3 Cloves Garlic crushed
- ½ Cup Olive Oil
- ¼ Cup Pine Nuts
- ½ Cup Shredded Parmigiano-Reggiano Cheese
- ¼ tsp. Salt
- ¼ tsp. Pepper
TO SERVE
- 4 T Pesto
- 2 T Butter
PREPARATION
If using a food processor, add the basil, garlic, and oil to the bowl and pulse until you have a medium fine paste. Add the pine nuts, parmesan, salt and pepper and pulse to blend. Store in an air tight refrigerated container until ready for use. To serve, place 4 T pesto and 2 T butter in a heat proof bowl and set over the boiling pasta water to melt the butter. Stir together with the pesto. Boil the pasta according to the direction. Drain and toss immediately in the bowl with the pesto and butter sauce. Serves 3-4.
