Pesto Genoveseitalian, pasta 2 to 3 - cups fresh basil leaves 3 tablespoon pine nuts 2 cloves garlic 1/4 teaspoon salt 1/2 cup olive oil 1/2 cup parmesan cheese,grated Cherry tomatoes for garnish Place all ingredients except oil in a food processor or blender Process, quickly, to a puree. With machine running, gradually add oil until absorbed. Toss with 1 pound fresh, hot pasta (vermicelli, linguini, and so forth). Serve hot. Garnish with cherry tomatoes. |
