A food of the Gods.
This particular plant yielded just over 2 cups of leaves.
|My favorite way to do it.
If you're serving right away put the pasta water on the stove.
In a food processor
2-3 c. fresh basil leaves - home grown makes it special
1/2 of a 5 oz pkg of Stella Parmesan Cheese (use a little less if you only have 2 C of basil)
2-3 cloves garlic (real garlic fiends should use 4)
1/4 c. pine nuts or walnuts
Olive oil to moisten ingredients to your preference
Pulse process until it reaches a consistency you like
Can always add more basil or cheese to adjust flavor
One approach is to keep the mixture relatively dry (like pictured), then when you're getting ready to serve take only what you need and mix it in a small bowl with some more olive oil which will allow it to coat the pasta better. Then right before you serve, take that mixture and toss it with warm, just-cooked pasta. (Bow Tie pasta holds the pesto nicely)
Goes well with salad and garlic bread.