My Favorite Pesto Pasta Recipes

Steps:

• Combine 2 cups basil leaves, garlic and 1/3 of the pine nuts in a blender or food processor and puree to desired smoothness.
• Add 1/2 cup Parmesan and the Romano cheese and blend briefly.
• Pour in 1/2 cup olive oil and mix well.
• Set aside.
• Cook pasta in 4 quarts of water until very al dente.
• Drain and toss in a large bowl with the remaining 3 tablespoons olive oil.
• Cool to room temperature, occasionally stiring the pasta to coat thoroughly.
• Mix reserved pesto with pasta.
• Garnish with the remaining nuts and fresh basil leaves and put the additional cheese in a serving bowl to put on top of pasta if desired.
• Serve at room temperature.

Steps:

• Peel garlic and process in a food processor with a little salt and pine nuts until broken up. Add basil leaves and continue mixing to a paste.
• Gradually add olive oil, little by little, until the mixture is creamy and thick. Sometimes I even add LESS oil if I'm feeling more health conscious :).
• Beat in the butter and season with black pepper. Beat in the cheese.
• Cook pasta in boiling salted water, according to package directions, until al dente. Drain well.
• Toss the pasta with half the pesto and serve in warm bowls, with remaining pesto sauce spooned over the top.
• You can also store the pesto sauce in a jar, with a layer of olive oil on top, in the fridge.