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!