from Amber Case
When I was little, we had a great vegetable garden in my back yard with lots of basil growing. My parents and I would pick it together on hot summer nights and then make pesto with it!
- 2½ cups packed fresh basil
- 4 or more cloves garlic (Can press the garlic with a garlic press before adding to the food processor if you want)
- ¼ t. salt
- ¼ to ½ cups parmesan cheese
- ¼ to ½ cups pine nuts or walnuts
- 1/3 cup olive oil
- 12 ounce bag of noodles, corkscrew noodles are best to catch the sauce in.
- Fill a large pot with cold water with a pinch of salt and bring to a boil with the lid on. .
- Puree all the ingredients in a food processor until the basil turns into a nice green paste.
- Add pasta noodles to the boiling water, and cook for 10 minutes or less uncovered, until the pasta is firm to the bite.
- Drain pasta in a colander.
- Put pasta back in large pot and add pesto and stir.
- Serve hot from the covered pot with a large spoon to your plate.