Looking at my sink, full of basil, I can not think of anything better to make than some fresh pesto. It is so simple to make, yet so delicious. Make extra and freeze it for future use.
- 2 cups of freshly picked basil leaves, tightly packed
- 3 Tbsp. pine (pignola) nuts
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic, chopped fine before putting in processor
For completion by hand:
- 1/2 freshly grated parmigiano-reggiano cheese
- 3 Tbsp. butter, softened to room temperature
- 1 1/2 pounds pasta, such a spaghetti or linguine, cooked al dente.
Briefly soak and wash basil in cold water, pat or spin dry well.
Put the basil, garlic, pine nut, olive oil and a good pinch of salt in the food processor bowl, and process to a uniform, creamy consistency.
Transfer to a bowl and mix in the grated cheese by hand. When the cheese in mixed in well, mix in the softened butter, distributing it evenly in the sauce.
When spooning the pesto over the pasta, dilute it slightly with a little of the pasta cooking water; about one or two tablespoons.
If you make extra to freeze, prepare up until the cheese and butter would be added.