(Makes about 2 cups of sauce)

Ingredients:

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

Preparation:

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.

SERVING SUGGESTIONS:

Angel Hair Pasta (Capellini) with Pesto Sauce

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.

Insalata de Ceci

Pollo con Pesto

Roasted Halibut with Tomato and Pesto