Wednesday, November 12, 2008

Fresh Pesto Pasta

Preheat oven to 350

  • 1/2 cup pine nuts
  • 4 cups lightly packed fresh basil leaves (2 ounces)
  • 1/2 cup grated parmesan cheese
  • 1 garlic clove
  • 1/4 tsp salt
  • 1/3 cup extra-virgin olive oil (more or less)
  • cooked pasta
Spread nuts on rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8-10 minutes. Remove from baking sheet to prevent further browning. Let cool completely. In a food processor, combine nuts, basil, cheese, and garlic; season with salt and pepper. Process until finely chopped. With machine running, pour oil in a steady stream through the feed tube;process until smooth. Makes 1 cup. Combine with pasta.

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