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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.


  1. Fill a large pot with cold water with a pinch of salt and bring to a boil with the lid on. .
  2. Puree all the ingredients in a food processor until the basil turns into a nice green paste.
  3. Add pasta noodles to the boiling water, and cook for 10 minutes or less uncovered, until the pasta is firm to the bite.
  4. Drain pasta in a colander.
  5. Put pasta back in large pot and add pesto and stir.
  6. Serve hot from the covered pot with a large spoon to your plate.