King of Pestos

By charlenelizabeth

Ingredients

• 1 large clove garlic, remove any green center
• 1/8 teaspoon salt
• 2/3 tightly packed cup young basil leaves
• 2 heaping tablespoons pine nuts
• 1/4 cups grated Fiore di Sardo sheep cheese, or American Stella Fontinella
• 1/2 cup freshly grated Parmigiano-Reggiano
• 6 tablespoons extra-virgin olive oil

Preparation

Step 1

For 1 pound pasta; 2 pounds seafood, poultry, meat or vegetables.

In a mortar and pestle, or food processor with the motor running, puree the garlic and salt. Gradually add basil and then the pine nuts, crushing or processing everything into a rough paste.

Blend in the cheeses and, finally, enough oil to bring the pesto to the consistency of heavy cream. Turn it into a pasta bowl.

Stir in about 1/3 cup hot pasta water from cooked pasta, and immediately toss with drained noodles. Season to taste and serve.