Basil Pesto with Pasta

Basil pesto is a staple around are house.  My twin boys will not eat pasta with out pesto.  Pesto is chalked full of basil, pine nuts and garlic.  Pesto will freeze well so make a double or triple batch and you can have it on hand and be ready for any special dinner that comes up in the week.  The original recipe for this pesto came from the Italian Cooking Encyclopedia cookbook but I have changed it.  This recipe makes a great entree or side dish.

Basil Pesto:
Serves:  6
Pre heat oven:  300 degrees

3/4 cup fresh basil leaves
3 cloves garlic, peeled
6 tablespoons of roasted pine nuts
1/2 teaspoons salt
3/4 cup extra virgin olive oil
1/2 cup grated parmesan cheese
fresh pepper
1 1/4 pounds dried pasta (linguine or spaghetti)

Place the pine nuts on a parchment lined cookie sheet and bake in a 300 degree oven for 15 minutes or until the pine nuts are brown.

In a food processor with the blade attachment, place the basil, garlic, roasted pine nuts cheese, salt and pepper and mix until smooth.  Slowly add the olive oil to the basil mixture and mix until smooth.  Add the pesto to hot pasta or freeze in a air tight container.

Cook the pasta in a large pan of salt boiling water.  Cook pasta for 10-12 minutes or until al dente.  Drain the water from the pasta and place the pasta in a bowl.  Coat the pasta with 1 tablespoon of olive oil and salt and pepper.  Mix the fresh pesto with the hot pasta.
If the pesto is frozen just cook in the microwave for 30 seconds if it is still frozen through just cook it for another 20 seconds.  (don't cook it just bring the pesto up to temperature so you can poor it onto the hot pasta).

Fresh Basil

Fresh Basil, Toasted Pine Nuts and Cheese in The Kitchen Aid 

Toasting the Pine Nuts on a Cookie Sheet

Basil Pesto