Pesto alla Genovese

1. 1

   In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped.

2. 2

   Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed.

3. 3

   Transfer pesto to a bowl and set aside.

4. 4

   (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use.

5. 5

   If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening.

6. 6

   Pesto may also be frozen in the same manner in small quantities for use at a later date.)

7. 7

   Bring a large pot of salted water to a boil.

8. 8

   Add pasta and cook, according to package directions, until al dente.

9. 9

   Drain pasta, reserving 1/4 cup of the cooking liquid.

10. 10

    In a large bowl, toss pasta with pesto.

11. 11

    Add a little of the reserved cooking liquid if pasta seems to dry.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.