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INGREDIENTS
35 to 40 basil leaves washed and dried
3 cloves of garlic crushed
1/4 cup of pine nuts
1/2 cup parmesan cheese finely grated
2 to 3 tbs. of extra virgin olive oil
Salt and pepper to taste
12 oz. dried pasta

DIRECTIONS
Place basil leaves, garlic, pine nuts, grated parmesan, olive oil, and salt and pepper into food processor
Blend until smooth
Cook pasta in a sauce pan according to instructions on bag
Drain pasta and keep at least 3 tbs. of water on the side
Transfer pasta to serving plate and add pesto
Add the reserve of hot water
Mix together and serve hot

* TIP: Pesto can be made and kept in a refrigerator for up to 4 weeks by covering up the surface of the pesto with olive oil before sealing and storing

* Great to serve with baked zucchinis or basmati rice

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