A bunch of fresh basil leaves
2 tablespoons pine nuts
1 garlic clove
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper
Pasta of your choice (I'm using spaghetti)
Bring a large pot of salted water to a boil for the pasta.
Combine the basil, pine nuts, garlic, and olive oil in a blender and
blend to a puree. Add the cheese, salt and pepper, and blend again.
Cook the pasta in the boiling, salted water until al dente, about 3
minutes. Drain and transfer to a large bowl. Add the pesto and toss.
Taste for salt and pepper.