Another Recipe...

Now that summer is about here, and the basil is growing like crazy, here's a recipe that uses a lot of it...PESTO! There's nothing better than a fresh ingredients recipe that you don't have to cook. Every summer, my grandmother would make giant batches and freeze it for the winter. Enjoy.

Pesto alla Genovese

2 cups fresh basil, coarsely chopped and tightly packed
1/2 cup fresh Italian parsley, chopped
1 tsp salt
1/2 teaspoon ground black pepper
2 tsp finely chopped fresh garlic
2 TBS pine nuts or walnuts
1-1 1/2 cups Classico olive oil (start with 1 cup and see if you need more)
1/2 cup grated Romano or Parmesan cheese

Mix all ingredients except cheese in either blender or food processor. (If using blender, add olive oil first). (If using food processor, use feed tube to gradually add olive oil while processing other ingredients.) Sauce should be thin enough to run off of spatula. Transfer sauce to a large pasta bowl. Stir in cheese. Add 1 lb of cooked hot, drained pasta, toss well to coat and enjoy.

If you are planning on freezing it, do not add the cheese until you are ready to serve it.