INGREDIENTS:
2/3 c. fresh basil
1/3 c. pine nuts
3 cloves garlic
1/3 c. olive oil
1/2 c. freshly grated Parmesan cheese
Pasta (spaghetti or fettuccine)
DIRECTIONS:
Bring a pot of water to a rolling boil, and cook about 3/4 of a pound of pasta according to directions on the package. Prepare pesto by placing fresh basil leaves along with pine nuts and garlic in a blender and process until very finely chopped. With the blender running on low, pour in the olive oil slowly, in a thin stream. Add cheese, salt and pepper to your taste, and blend to combine. Toss with hot drained cooked pasta.
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