(Makes about 2 cups of sauce)
4 cups of basil leaves (stems discarded) packed tightly
5 cloves garlic, chopped coarsely, about 1/3 cup
1 cup pignoli nuts
2/3 cup extra virgin olive oil, plus extra for preserving
¼ cup finely grated Parmigiano-Reggiano
1. Place chopped garlic and pine nuts in a food processor.
2. Add the basil leaves and pulse-chop the ingredients, pausing after 10 pulses or so to push down the basil leaves with a spatula. Continue pulsing until all of the basil is chopped.
3. Slowly add the olive oil while running the food processor.
4. Scrape all of the ingredients from the sides with a spatula.
5. Slowly add the grated Parmigiano-Reggiano and give it one or two quick pulses.
6. Transfer the pesto sauce to a clean, pint-sized jar. When the pesto settles, slowly top it off with about ¼ inch of olive oil, which acts as a preservative air barrier and prevents the pesto from being exposed to air, turning brown and going bad. In this state it can be refrigerated for several weeks.
Capellini (Angel Hair Pasta)
• 1 cup of pesto sauce
• 1 lb. of Capellini
• Cook pasta according to directions.
• When pasta is cooked and before draining, remove 1 cup of pasta water, add it to a large bowl, drain and add pasta to the bowl and toss, add pesto sauce and mix well.
• Serve with freshly grated Parmigiano – Reggiano.