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| Pesto Genovese
2 - 3 - cups of fresh basil -leaves
3 tablespoons of pine nuts
2 Cloves garlic
1/4 teaspoon of salt
1/2 cup of olive oil
1/2 cup of parmesan cheese, grated
Cherry tomatoes for garnish |
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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. |
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