TLC Cooking "Pasta Pesto"

Pasta Pesto

INGREDIENTS

3	cups small, tender, soft basil leaves, picked free of any stems
2	tablespoons pine nuts
1/2	cup finely grated pecorino
pinch kosher salt
3	small cloves of garlic
1/2	cup best-quality olive oil

PREPARATION:

Place the basil leaves in the bowl of processor. Sprinkle over the pine nuts, pecorino and pinch of salt. Run the processor and drop garlic down the feed tube. Scrape sides if necessary. Pour the oil in a thin stream down the feed tube. Some may puddle on the bottom. Stop and scrape in to incorporate. Pulse to blend in. This is a thinner pesto than you may be accustomed to seeing – not a paste and very basil-forward.
Toss desired amount of pesto with pasta – trofie would be a nice pairing – using a bit of cooking water in the combining.

This recipe appears in: Italian

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