This recipe is fool proof and can be altered to your tastes. It is delicious with salmon or chicken added to it as well.Ingredients:
1 cup basil leaves
1/2 cup extra virgin olive oil
1/4 cup pine nuts
1/4 cup parmigiano reggiano, grated
1 garlic clove, peeled
1/4 cup cream
Handful of dried spaghetti
1. Boil pasta in a pot of boiling salted water until al dente.
2. Toast the pine nuts in a sautee pan for about 2 minutes, tossing to make sure that they don't burn.
3. In a blender, blend the pine nuts, basil leaves, grated parmesan, olive oil and the clove of garlic until a smooth paste. If it's not blending smoothly, then drizzle in some more olive oil until the mixture comes together.
4. In a saute pan, heat the cream and add the al dente pasta. Put about 4 tablespoons of the pesto (or desired amount) and mix until the cheese in the pesto begins to melt and thickens the cream sauce. Add salt and pepper to taste.
5. Serve immediately.