Pesto - Grant Wilson

1 1/2 Cups Fresh Basil
3-4 Cloves Garlic
1/2 Cup Pine Nuts
3/4 Cup Freshly Grated Parmesan Cheese
1/2 Cup Extra Virgin Olive Oil

1 lb short pasta. Spirals are recommended.

1. Get your water boiling with 1TBSP rock salt.
2. Put all ingredients, except the cheese, into a food processor: Basil first, then nuts, garlic, and oil.
3. Mix until it is a thick, even puree.
4. Add the cheese and blend again.
5. If too thick, add more Olive Oil and blend.
6. When the water is boiling, add the pasta and cook according to the packaging.
7. Place the pesto mix into a large bowl.
8. Add about 1 Tbsp of pasta water to turn the pesto from a paste into a thick sauce. Add more water if needed, but be careful, it doesn't take much.
9. When the pasta is done, add it to the pesto sauce in the bowl.
10. Mix extremely well to coat all the pasta. Add just a little bit more pasta water if it is still too thick.
11. Salt to taste and mix well.

If you want to be old school, chop all of the ingredients fine and mash them in a mortar and pestle until a smooth puree.

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