- 2 cloves of garlic
- 4 small bunches of basil leaves
- 1 tablespoon of toasted pine nuts
- 4 tablespoons of Parmigiano
Time: 30 minutes
Make the Pesto
- Add the first 4 ingredients into a blender. Blend until smooth slowly add a cup of the EVOO. In the meantime, boil water and follow the cooking instructions for pasta. Dress and serve warm with cheese.