Pasta: Pesto [Nick DiGiovanni ‘15]
2 cups basil leaves (packed)
1/2 cup grated parmesan
1/2 cup olive oil
1/3 cup toasted pine nuts
3 cloves roasted garlic (can you roast a few ahead? whole heads garlic, tops chopped off, submerged in olive oil, salt and pepper)
salt and pepper to taste
Blend it all up. Serve over fresh pasta.