From Robin (USA)

Serves 2

Ingredients:

• About 1/4 cup Parmigiano cheese, grated
• 2 or 3 garlic cloves
• About 1 cup fresh basil leaves, washed and dried
• 2 to 3 tbsp. extra-virgin olive oil
• About 2 tbsp. pine nuts (Pignoli) (if not available, substitute almonds or walnuts or pecans)

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Directions:

Combine ingredients in food processor and process for short times until ingredients form a somewhat consistent, but chunky, paste. Add more olive oil as needed. Cook enough spaghetti or linguini for two people until pasta is al dente. Drain. Toss hot pasta with pesto until noodles are well coated. Serve with extra parmigiano on top. Heavenly in the summer when basil gets big enough to pick! Also good on pizzas instead of tomato sauce.

Note: This sauce freezes very well (if you have an abundant basil harvest) but freezes better without the cheese. The cheese can be added after the sauce thaws.