The Best Pesto


One of our summer favorites. Make lots and freeze it!

1/2 c pine nuts
4 cloves garlic
3/4 c grated Parmesan cheese
1/4 t salt
3/4 c olive oil
3 c lightly packed fresh basil leaves

Put everything into a blender and blend until very smooth. Proceed to following recipe to serve right away with pasta, or divide into two containers and freeze for a winter treat!

1 lb pasta – we usually use rotini
1 c (at least) pesto
1 c milk or cream
lemon juice to taste (anywhere from about 2 teaspoons to a 1/2 a fresh squeezed lemon)
fresh ground pepper

Cook pasta and return it to the pot on medium heat, immediately stir in the pesto, stirring constantly, then gradually add the milk or cream till you have a nice sauce. Add lemon juice & pepper to taste.

Serve with freshly grated Parmesan and chopped fresh summer tomatoes, or cherry tomatoes for topping.

Adapted from Cabbagetown Cafe Cookbook page 111 & 112

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