|Published:||Feb 20, 2013 8:56 AM EST|
|Updated:||Feb 20, 2013 8:56 AM EST|
THE NEAPOLITAN GOURMET 5415 AIRPORT ROAD NAPLES 239-594-8285
3 c fresh basil, loosely packed (wash, rinse and dry)
2/3 c Extra Virgin Olive Oil
3 cloves fresh garlic
¼ c Pignolis nuts (can substitute walnuts)
½ tsp salt
½ c Grated Romano or Parmesan Cheese
1 lb Bow Ties or your favorite Pasta
Blend the first 5 ingredients until smooth in a blender or food processor
Boil water for Pasta. Cook and strain reserving some of the water in a separate bowl.
Add Pesto to Pasta and toss with Cheese
Add some of the water if needed.