Ingredients:
4 cups lightly packed basil leaves (or substitute cilantro, kale, garlic scapes, or arugula)
4 cloves garlic
1/4 cup grated parmesan cheese
1/3 cup olive oil to start, adding more to taste (don't skimp here)
1/2 cups walnuts
good salt
freshly grated pepper
Note:
Enjoy with some string beans or slowly cooked zucchini and onions (in a little butter). Adding a sliced fresh tomato makes this a magnificent summer supper! We serve this whole dinner in individual BIG bowls – makes it fun, easy to eat and easy to clean up! Serves 4.
Directions:
Cook pasta according to directions, making sure not to cook too long
Put all sauce ingredients into a food processor and process, scraping down the sides of the container, and tasting to see if it needs more cheese, olive oil or salt
Mix the room temperature pesto sauce with the pasta straight out of the pasta water, or freeze the sauce for later
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