Basil Pesto

½ pound rotini pasta (prepare as directed on packaging)

2 cups firmly packed fresh basil leaves

3 cloves garlic, peeled

¼ cup pine nuts (or almonds)

½ cup fresh Romano cheese

⅔ cup extra virgin olive oil

salt to taste

Puree basil, garlic, pine nuts, salt and cheese in a food processor.

With the food processor running, add olive oil to make a paste.

Toss with hot buttered rotini and serve immediately with additional grated cheese on the side.

Servings: 2 as an entrée or 4 as a side

Contributed by Matt Myers