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Pesto Genovese


Course : Italian
Serves: 6
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Ingredients:


2 medium fresh basil leaves

3 tablespoons pine nuts

2 cloves garlic

1/4 teaspoon salt

1/2 cup olive oil

1/2 cup parmesan cheese -- grated

1 pint cherry tomatoes for garnish
 

Preparation / 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, and so forth). Serve hot. Garnish with cherry tomatoes.

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