Navidi's Basil Pesto

Navidi's Basil Pesto


• 2 cups packed basil leaves, de-stemmed

• 2 cloves garlic

• 2 Tablespoons toasted pine nuts

• 1/2 to 3/4 teaspoon salt

• 1/2 cup Navidi's Seasonal Extra-Virgin Olive Oil (try Spanish Picual)

• 1/2 cup grated Parmigiano-Reggiano

Directions: Blend first four ingredients in a food processor until well incorporated, scraping down sides as you go.  Then add the olive oil in a slow, steady stream while blending.  Add 1/2 of Parmesan cheese to pesto sauce once you are finished blending.  Toss with cooked pasta.  Should yield about 1 cup of pesto, which will dress about 3/4 lb. pasta.  Add remaining Parmesan over top dressed pasta.  Pesto sauce is also great as a finisher for soups, on sandwiches, and with appetizer plates/trays.  You can substitute arugula or other greens for basil, and walnuts or other nuts for pine nuts. If making in large quantities to freeze, do not add Parmesan. Enjoy!