Pure Pasts Ingredients
the pesto:
2 cloves of garlic
1 teaspoon salt
2 Tablespoons pine nuts
3 cups of fresh basil, packed loosely in the measuring cup
1/2 cup olive oil
1/2 cup Parmesan cheese, grated
the pasta:
1 lb penne pasta
olive oil
Parmesan cheese
Pure Pasta Cooking Instructions
In your food processor, use the steel blade for this recipe.
While it is running, drop in the garlic through the feed tube.
Process until finely chopped and add the salt and the pine nuts.
Process until the nuts are also finely chopped and almost a paste.
Remove the cover and tuck in all the basil.
Cover and pulse until the basil is coarsely chopped.
Add the olive oil in a stream through the feed tube while the processor is running.
It should turn into a paste quickly. You may need to push down a few stray leaves from the sides.
Add the cheese and give it a few more pulses.
Cook the pasta 'al dente'. Drain.
Place the pasta in a large bowl and add some olive oil to coat slightly.
Add pesto one tablespoon at a time and stir thoroughly.
Continue adding until you have the flavor you like.
Basil flavors vary tremendously depending on variety and time of harvest. Sometimes you need only a bit and other times, up to a half cup.
Finish with Parmesan cheese and more salt if needed.