pesto

1 pound linguine noodles

2 ½ cups fresh basil leaves

6 tablespoons olive oil

1/3 cup pine nuts (when not available, blanched almonds may be used)

¾ cup Parmesan cheese

¾ teaspoon salt

¾ teaspoon black pepper

In a blender crush up basil leaves, olive oil, pine nuts, cheese, salt, and pepper. Blend until a thick sauce.
In 1-gallon pot add linguine to boiling water to which you have added ½ teaspoon salt. Boil linguine 10 minutes until the pasta is cooked. Drain thoroughly. Rinse with cold water. Put pasta in a warm serving dish, and spoon pesto sauce over pasta. Serve immediately.

Serves 4