Pesto Sauce

I got this recipe from an airline on board magazine and convinced Deb to try it out. This stuff is dynamite. Yum, yum, and yum. It is best if you grow your own basil – if you like this you can go through a lot of basil.

Ingredients

3-4 cups loosely packed fresh basil leaves, washed and spun in a lettuce spinner
4-6 teaspoons of extra virgin olive oil
2-4 teaspoons of pine nuts, almonds, or walnuts
1 garlic clove
1/2 cup freshly grated parmesan cheese

Preparation

Combine garlic, nuts, and cheese in the bowl of a food processor. Whirl until the mixture resembles fine pebbles. Add basil in batches, processing for chop, then drizzle in the olive oil in a stream until the the sauce reaches the desired consistency. Taste, and add salt. Toss with hot cooked pasta. Serve with a bowl of extra grated cheese.