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John Lithgow’s Presto Pesto




Source of Recipe


From “Recipes & Reminiscence” by Roy Harris (Broadway Cares/Equity Fights AIDS, 2004)


List of Ingredients




2 cups fresh basil leaves, loosely packed
½ cup good olive oil
1 Tbsp. pine nuts
½ tsp. salt
3 cloves garlic, peeled and crushed
1 Tbsp. butter
¼ cup grated parmesan cheese
2 lbs. fresh spinach linguini




Recipe




Place the basil, olive oil, pine nuts, salt, and garlic in a blender. Pulse it but don’t make it too smooth. Remove the mixture to a bowl and blend in the butter, then the parmesan. There’s your pesto sauce. Cook the pasta al dente, drain and quickly toss it with the pesto. Serve immediately.