Pesto alla Genovese

Name: Pesto alla Genovese
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Cuisine: european
Ingredients: 1 1/2 cups fresh basil leaves (packed); 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup freshly grated Parmigiano-Reggiano; 2 tablespoons pine nuts or walnuts, toasted; 1 teaspoon minced garlic; 1/2 cup extra-virgin olive oil; 1 pound dried or fresh farfalle pasta

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 to 6 servings

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 to 6 servings

Ingredients

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1 1/2 cups fresh basil leaves (packed)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup freshly grated Parmigiano-Reggiano

2 tablespoons pine nuts or walnuts, toasted

1 teaspoon minced garlic

1/2 cup extra-virgin olive oil

1 pound dried or fresh farfalle pasta

Directions

In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.)
Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Drain pasta, reserving 1/4 cup of the cooking liquid. In a large bowl, toss pasta with pesto. Add a little of the reserved cooking liquid if pasta seems to dry. Serve immediately.