• 2 – 3 cups of packed basil
  • 2-4 cloves of garlic
  • 1 cup of pine nuts (We usually omit these or substitute almonds)
  • 1 – 1 1/2 cups of grated parmesan cheese
  • 1-2 cups of olive oil

Using a food processor, a blender or a mortar and pestle, reduce the garlic cloves and pine nuts, if desired, to a paste. Add the basil and continue processing until it forms a paste mixed with the garlic. Mix in the parmesan cheese. Slowly add the olive oil, mixing it well, until the pesto reaches the consistency you prefer. Some people like to bring it to a sauce consistency. We usually leave it quite a bit thicker (using less oil). When you are ready to mix the pesto with the pasta thin it with some of the water the pasta was cooked in.

We usually sauté a variety of seasonal vegetables to toss together with the pasta and pesto.

This recipe was submitted by Lee Jones