Pesto

Allan

2 cups fresh basil leaves, ideally without the stems

½ cup extra virgin olive oil (ideally mild flavor)

½ cup grated parmigiano reggiano

3 garlic cloves, crushed and minced

3 tablespoons pine nuts (optionally toasted)

Salt and pepper to taste

Extra pine nuts & cheese for sprinkling on top

Spaghetti, penne or most traditionally trofie pasta

subheading: Blender Option:

Pack the basil into the blender along with the pine nuts, garlic and oil.

Run the blender on medium high until everything is smooth.

Transfer to a bowl and mix in the cheese.

Stir in the cheese and then add salt and pepper to taste.

subheading: Mortar & Pestle Option:

Put the pine nuts into the mortar, first crushing them with a pounding motion and then a grinding motion until you end up with butter. Set aside.

Either do the same with the garlic or you can just use a garlic press. Set aside.

Put a pinch of very course salt into the mortar and add 6 or so leaves of basil. Pound them until they are a paste. Repeat this with small handfuls of basil until you have used it all. You MUST do a little at a time!

Mix the nut butter and garlic back into the now smooth pesto.

Little by little blend in the olive oil using a whisk, keeping it nice and smooth.

Stir in the cheese and then add salt and pepper to taste.

If you can get real Italian pine nuts they taste much different than what we get here. Pre-toasted Trader Joe's are particularly lame.

Don't add too much pesto to the pasta!

And don't overcook your pasta!

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