Pesto

[Guest guest]

Pesto

 

4 cups packed fresh basil leaves

1/3 cup pine nuts

6-8 cloves garlic, chopped

3/8 cup extra-virgin olive oil

1 1/4 teaspoon sea salt

 

1. Place basil, pine nuts, garlic, parsley, olive oil and sea salt in a food

processor or blender. Blend until smooth.

2. Pour pesto over hot pasta, adding a bit of reserved hot pasta cooking water

if needed to moisten. Toss to cover pasta.

3. Serve immediately.

4. Spoon any remaining pesto into a small container and cover with a drizzle of

olive oil. Refrigerate until use.