Ingredients
1 cup,fresh basil
1/2 cup Parmigiano Reggiano grated
1/3 cup of olive oil
1/4 cup of pine nuts (or almonds)
1 clove of garlic
1/2 teaspoon of lemon juice
tablespoon of butter
Pasta for four.
Preparation
Put all the ingredients, except the butter and pasta, into a food blender until fairly smooth. Boil the pasta, drain, return it to the pot. Add the butter, and stir it into the strained pasta. Now, stir in the pesto sauce. Serve, and add pepper, and more grated cheese to taste.
