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.

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