Basil is my most favorite herb. Right now, basil is at its peak. Paired with freshly made egg noodles, this recipe had NO room for improvement. It takes longer for the water to boil for the pasta, than it does for the pesto to be made in the food processor. Take a few minutes while basil is abundant and enjoy this lovely dish.
And remember, you can make a big batch, freeze in ice cube trays and when frozen pop out and freeze in freezer bags. This winter you'll be glad you did.
4 cups loosely packed fresh basil leaves, gently washed and dried
pinch of coarse sea salt
2 cloves garlic, peeled
3 T. pine nuts, lightly toasted (I toasted an extra tablespoon for garnish)
2 T. freshly and finely grated Pecorino Romano cheese
2 T. freshly and finely grated Parmigiano-Reggiano cheese
3 - 4 T. olive oil
Combine the basil, salt and garlic in the food processor. Add 2 T. of the olive oil and blend at low speed. Stop frequently to press the basil down around the blades, until a coarse paste forms.
Toss in the pine nuts and pour in the remaining olive oil. Blend until the pine nuts are finely ground.Stir in the grated cheese to form a creamy paste.
Toss with freshly cooked and drained pasta. Top with the remaining pine nuts and additional cheese if desired.
From Lidia's Favorite Recipes