Pesto

Pesto is the perfect use for all that fresh summer basil. To serve the pesto with pasta, add 1⁄4 cup pasta cooking water. To store pesto, spoon into half-pint containers and top with a few tablespoons of olive oil. Cover and refrigerate up to one week.

2 cups firmly packed fresh basil leaves

1 garlic clove, crushed with garlic press

2 tablespoons pine nuts (pignoli) or walnuts

1⁄4 cup olive oil

1 teaspoon salt

1⁄4 teaspoon coarsely ground black pepper

1⁄2 cup freshly grated Parmesan cheese

• In blender or in food processor with knife blade attached, puree basil, garlic, pine nuts, oil, salt, and pepper until smooth.
• Add Parmesan and blend until combined. Makes about 3⁄4 cup sauce (enough to coat 1 pound pasta).

Prep: 10 minutes