farfalle with pesto.

i have a huge basil plant that is overgrowing on my window sill and i've been anxious to incorporate it into a meal, so i decided to make a pesto sauce.  don't forget that pesto is always made to taste, so you can adjust the ingredients to your liking. this pesto has the perfect fresh taste and a nice earthy smell. next time i want to use it as a sauce for a pizza, which is one of my all time favorite things at my mother's restaurant to eat, ever:)  it would also be delicious mixed with a little mayo for a aioli sauce on a sandwich. 


  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra-virgin olive oil, divided
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup freshly grated Parmesan- try not to skimp with the cheap stuff. the better the ingredients,the better the pesto
  • Squeeze of half of a lemon


Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. If the pesto is too thick feel free to add more olive oil. Squeeze in lemon. Transfer the pesto to a large serving bowl and mix in the cheese.
 To warm, heat on low heat in a small saucepan. Serve over pasta.

Recipe via my mother:)

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