Two different methods, one using a blender, the other, a food processor:


Into the container of a Blender put —

1/2 cup olive oil

1/4 to 1/2 cup pine nuts (to taste)

3 garlic cloves (or more, to taste)

1 1/2 cups basil leaves (well-washed, dried, and pickedover, no stems; tightly packed)

1 tsp. salt (may omit)

Blend for 1 to 1 1/4 minutes or until the ingredients arereduced to a paste.
Add 1/2 cup grated Parmesan, Pecorino, or Sardo cheese (or a combination of thethree) and blend again briefly.

Toss sauce lightly with about 3/4 lb. spaghettini and serve with additionalgrated cheese.  (This is the point to pullout your pricey Parmigiano-Reggiano and the nifty table grater you’ve beensaving.)

You can use pestowith rice or gnocchi or even on baked potatoes. Also good with hot vegetables, e.g. green beans.

You can make this with fresh parsley instead of basil,which of course changes the flavor greatly. Also, you can use walnuts or shelled sunflower seeds if pine nuts are notavailable.


Put into container

                       3 cloves garlic, peeled

                       1 tsp. salt (may omit)

                       1/2 cup pine nuts

Process briefly.

Add 2 c. firmly packed basil leaves.
Add 1/2 cup olive oil slowly through tube.–while processor is running
Add 1/2 cup parmesan/Romano and process briefly.

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