Genovese Pesto

By tixrus-2

This pesto with grated parmesan is excellent on linguine, or put just a little in your salad dressing, or jazz up mayonnaise with a little. The possibilities are endless.

Ingredients

• scant 1/2 cup Extra Virgin Olive Oil
• 2 C. basil, washed and fat stems removed
• 2-3 Tbsp. pine nuts, walnuts, or sunflower seeds
• salt & pepper to taste
• 2-4 buds garlic
• 1/2 C grated Parmesan cheese
• 1-2 large sprigs curly parsley

Preparation

Step 1

Put oil, salt & pepper & garlic in food processor or blender and process. Add pine nuts, then slowly add parsley and basil until mixture is a thick green paste.

If you are going to freeze it, skip the Parmesan cheese now, freeze on cookie sheet and put in plastic bags when frozen.

To serve, cook up linguine for 8, saving back some of the cooking water. After draining linguine, mix the thawed pesto with 1/2 C of the cooking water and the grated Parmesan and toss with two forks.