Pesto genovese

Yield: 6 servings

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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