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Pesto Genovese
| Ingredients | |||
| 2-3 | cup | basil, fresh | |
| 3 | tablespoon | pine nuts | |
| 2 | each | garlic cloves | |
| 1/4 | teaspoon | salt | |
| 1/2 | cup | olive oil | |
| 1/2 | cup | parmesan cheese, grated | |
| 1 | cherry tomatoes, for garnish | ||
Directions: | |||
| Place all ingredients except oil in a food processor or blender. Process, quickly, to a puree. With machine running, gradually add oil until absorbed. Toss with 1 pound fresh, hot pasta (vermicelli, linguini). Serve hot. Garnish with cherry tomatoes. | |||
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