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Meanwhile, pluck the basil leaves from the stems (you should have about 2 cups leaves).
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Wash the leaves in a large bowl of cold water and dry in a salad spinner or pat dry with paper towels.
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3
Smash and peel the garlic.
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4
Put the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
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5
With the processor running, gradually add the olive oil and process until the pesto is smooth.
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6
Transfer the pesto to a large bowl and stir in the cheese.
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7
Season with the salt and some pepper.
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8
Bring a large pot of cold water to a boil over high heat and salt it generously.
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Add the penne and boil, stirring occasionally, until al dente, about 8 to 10 minutes.
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10
Drain in a colander and save about 1/4 cup pasta cooking water.
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Add the pasta to the bowl.
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Use tongs and toss with enough of the cooking water so the pesto coats the pasta evenly.
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Season with salt and pepper.
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14
Serve warm.
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15
Upgrades
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16
a.
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Make the pesto creamy by adding 1/4 cup ricotta cheese when processing the basil, garlic, and pine nuts.
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This is great with tortellini or ravioli.
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19
b.
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Top dressed pesto pasta with 1/2 pound diced large or halved small fresh mozzarella balls (bocconcini), 3 medium tomatoes cut in large chunks, and 1/2 cup pitted black olives, (we like kalamata for this), roughly chopped.
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c. Add cooked 1 to 2 cups chicken or shrimp.
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Twists on Pesto:
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In place of basil, try the following combination:
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1 cup parsley, 1 cup fresh spinach leaves, 2 tablespoons fresh rosemary leaves, 2 tablespoons fresh thyme leaves.
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Substitute walnuts for the pine nuts
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Cook's Note: Pesto freezes beautifully.
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If you know your batch is headed to the deep chill, don't add the cheese.
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Adding the cheese right before serving brightens the flavor and avoids a gummy texture.
