1. Peel garlic and process in a food processor with a little salt and pine nuts until broken up. Add basil leaves and continue mixing to a paste. 2. Gradually add olive oil, little by little, until the mixture is creamy and thick. Sometimes I even add LESS oil if I'm feeling more health conscious :). 3. Beat in the butter and season with black pepper. Beat in the cheese. 4. Cook pasta in boiling salted water, according to package directions, until al dente. Drain well. 5. Toss the pasta with half the pesto and serve in warm bowls, with remaining pesto sauce spooned over the top. 6. You can also store the pesto sauce in a jar, with a layer of olive oil on top, in the fridge. ---------------------------------------------------------------------------
Nutrition
Ingredients
