(If you canʼt make this give up cooking and take up knitting)
1/2 cup pine nuts
3 cloves garlic
lots of Basil - 4 cups approx.
Salt and Pepper
Parmesan - fresh please
makes only 1 pint - I double up recipe for 16oz. of pasta.
Using a Cuisinart - put your pine nuts and garlic in ﬁrst - pulse until a dough forms.
Add your basil - pulse again - using a spatula to clean sides.
Squeeze 1/2 lemon or more if you like the taste of lemon.
Add tiny bit of salt and pepper. Also add tiny bit of cheese.
Remember you can always add more later but you canʼt take out!
Pulse again until blended.
While machine is running add olive oil to the top streamer.
Taste - correct for seasoning and consistency - if itʼs too thick add more olive oil.
And that is it! Add your hot, strained pasta to it.
You can also save some of your strained water to add to pesto to make a creamier consistency.
With leftover Pesto you can sautee and add some heavy cream to it for a really creamy (but very fattening) variation.