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Pasta alla Genovese




Source of Recipe


Bertolli


List of Ingredients




2/3 C. pine nuts
1/4 C. olive oil
2 medium-sized garlic cloves, peeled and minced
2/3 C. olive oil
3 C. fresh basil leaves, firmly packed (remove stems, wash and dry thoroughly)
1/4 C. grated parmesan cheese
1 tsp. salt, or to taste
Pasta~Fettucine, linguine, or gnocchi
(or your favorite)


Recipe



Place nuts, garlic, 1/4 C. olive oil and basil leaves in food processor or blender; process until evenly pureed, about 15 seconds. Transfer mixture to a bowl. Slowly stir in cheese, salt and 2/3 C. olive oil. do not heat the pesto.
Makes 1-1/2 cups pesto, enough for 1# pasta, cooked and drained.
In a large bowl, toss the pasta with the pesto. Serve hot.

note: pine nuts may be lightly toasted .