You need:
1/2 Cup Extra Virgin Olive Oil1/4 pound Parmigiano Reggiano cheese (grated)3 ounces toasted pine nuts (toast them in oven until golden brown-around 5-10 minutes)2 cloves peeled garlic1 bunch of basil (45 or so leaves)1 pound pastaThen: Pulse all ingredients in a food processor or blender until it forms a thick paste. We used the Tupperware Quick Chef and that worked well too, but required some strength. Mix with hot pasta and serve immediately. Serves 2 with enough for later.Adapted from Rachael Ray's 30 Minute Meals cook book, with some changes.
