INGREDIENTS:

• 2 Cups Freshly Washed Basil Leaves (sometimes I'll put half spinach in to give kids more greens)
• 1/2 Cup Grated Parmesan Cheese and Grated Romano (for a smoother taste)
• 1/2 Cup Greek Extra Virgin Olive Oil (Greek being my preference!)
• 1/3 Cup Pine Nuts (I have also tried pistachios which is creamier and quite delicious)
• 3 Cloves Garlic
• 1/4 Teaspoon Salt (to your preference but don't forget the cheese is quite salty.)
• A Few Grinds of Freshly Cracked Pepper

DIRECTIONS:

1. Throw all ingredients into a food processor. Sometimes I like it smooth and other times a bit grainier, so pulse it to your liking!
2. Cook pasta and here I like a prettier pasta like a fusilli or gemelli pasta. Cook to al dente so it's firm and not soft, as there is nothing worse than soft over cooked pasta.
3. Once drained, spoon in the pesto in small batches so I don't overcook the cheese in the pesto. Once mixed in you can season to taste
4. Serve warm and enjoy!