Pesto Genovese

2 to 3 cups fresh basil
1/2 cup olive oil
3 tbsp. pine nuts
2 cloves garlic
1/4 tsp. salt
1/2 cup Parmesan cheese, grated
Cherry tomatoes for garnish

Directions:

Place all ingredients except oil in a food processor or blender. Process to a puree. With machine running, gradually add oil until absorbed. Toss with 1 pound fresh, hot pasta (vermicelli, linguini, and so forth). Serve hot. Garnish with cherry tomatoes.

User Reviews:

When I imagine pesto, this is exactly what I think of. Scrumptious.

submitted by ryansnyder on December 03, 2004

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