pesto genovese
| Measure | Ingredient |
|---|---|
| 2 | To 3 - cups fresh basil leaves |
| 3 tablespoons | Pine nuts |
| 2 | Cloves garlic |
| ¼ teaspoon | Salt |
| ½ cup | Olive oil |
| ½ 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.
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