Perfect Pesto and Penne

• 2- 1/2 cups Fresh Basil Leaves
• 4 cloves Garlic
• 1 cup Pine Nuts
• 1 cup Good Tasting Olive Oil
• 1/2 cups Heavy Cream
• 1/2 cups Grated Parmegiano Reggiano (or Similar) Cheese
• Penne Pasta, To Serve

1. Choose newer, smaller leaves from your basil plants and throw into a food processor or blender.
2. Add garlic (may be adjusted to taste).
3. Add pine nuts.
4. Pulse food processor until youve formed a paste.
5. Slowly drizzle in olive oil while the processor is running until youve achieved a consistency you like.
6. Add cheese and pulse to mix.
7. Drizzle in cream to desired consistency and pulse to mix.
8. Add salt to taste.
9. Cook penne pasta, al dente, in salted boiling water.
10. Drain and toss with good tasting olive oil.
11. Serve the pesto tossed with the pasta, or over the top.
12. For a serving of summer in the dead of winter: spoon a large batch of this pesto thats been made without cream or cheese into ice cube trays.
13. Freeze.
14. When you want to eat, pop ice cube-sized servings out of tray and thaw as needed.
15. Whisk in cheese and cream to revive the sauce.
16. Yum!

fresh basil, garlic, nuts, olive oil, heavy cream, parmegiano, penne pasta

Taken from tastykitchen.com/recipes/main-courses/perfect-pesto-and-penne/ (may not work)