Pesto al blendo
one and a half
Wash about 2 cups of basil leaves, removing bad parts and woody stems. Place basil in blender or food processor. Add:
( 160g) olive oil, extra virgin
Blend until smooth. Put in a small bowl and stir in:
( 67g) parmesan cheese, freshly grated
Meanwhile, cook pasta (3-4 oz. per person) in boiling salted water with a bit of olive oil added, until tender. Remove and drain. Add 1 tbsp. butter per serving of pasta to the hot pot. Return pasta to pot and toss. Add 2 tbsp. pesto per serving to the pot and toss until evenly coated. Mix in additional pesto as needed. Serve immediately with salad and French bread, and additional Parmesan and pepper on the table.
Adapted from: Baker Family Cookbook