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

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