Pasta with pesto

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3 of 6
The Reason We Are Basil's
Number One Fan
Best with linguine or tortellini

Pesto doesn't get any easier than this: Lightly toast a few spoonfuls of pine nuts; add them to a food processor with 2 cups basil (lightly packed), 1 clove garlic, a dash of salt and at least 1/2 cup olive oil. Blend until the sauce reaches the consistency you like; stir in 1/4 to 1/2 cup grated Parmesan and add more oil if necessary.
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