Preparation:
Pulse basil leaves, cheese, pine nuts, and garlic in a food processor until finely chopped. With the machine running, pour in olive oil in a thin, steady stream, blending until the mixture is well-combined and emulsified. Serve pesto with a long, thin pasta such as fettuccine or spaghetti. Makes 2 cups (enough for 1 1/2 pounds of pasta). |
