|The simple ingredients for basil pesto sauce.|
Ingredients (enough for 1 pound of pasta)
2 cups packed fresh basil leaves
2 cloves garlic, peeled
2.25 ounces (about 1/4 cup) pine nuts
2/3 cup extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese (substitute Romano)
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, drizzle in the oil until smooth. Add the cheese and pulse 2-3 times to mix in.
Season with salt and pepper.
Boil one pound of fettuccine or spaghetti until al dente. Reserve a bit of the starchy pan water in which the noodles cooked. Toss the freshly cooked pasta with all of the pesto sauce. Stir in a half cup or so of hot starch water if needed for a more creamy consistency. Sprinkle the finished dish with a little more grated cheese and serve.
|Julian's Fresh Pesto Sauce|