Pesto Genovese

• 2-3 cups basil fresh
• 3 tablespoons pine nuts
• 2 each garlic cloves
• 1/4 teaspoon salt
• 1/2 cup olive oil
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
• 1 x tomatoes cherry or grape

1. Place all ingredients except oil in a food processor or blender.
2. Process, quickly, to a puree.
3. With machine running, gradually add oil until absorbed.
4. Toss with 1 pound fresh, hot pasta (vermicelli, linguini).
5. Serve hot.
6. Garnish with cherry tomatoes.

basil fresh, pine nuts, garlic, salt, olive oil, parmesan, tomatoes

Taken from recipeland.com/recipe/v/pesto-genovese-936 (may not work)