3 cups loosely packed fresh basil leaves
1/2 cup olive oil
1/4 cup pine nuts
2 cloves garlic, peeled
Salt to taste
1/3 cup freshly shredded parmigiano (a medium cut)
Roast the pine nuts in the oven on a pan, 2-3 minutes @325 F (they should have just a little brown coloring). Then add all ingredients except the cheese into a food processor and process until smooth. Pour the sauce into a small bowl and stir in the parmigiano. Taste and adjust with salt.
We enjoy with Capellini noodles, ideally a high quality semolina noodle cooked al dente. If using capellini noodles, be sure to use some oil in the water so the noodles don't stick. Add large spoonfuls of pesto on top of the noodles and mix together.