5 oz. cooked spaghetti
4 oz. prepared pesto (about a 1/3 of a cup or so)
¼ cup freshly grated Parmesan cheese
1. Cook pasta al dente; drain. Stir in pesto and Parmesan.
1/2 cup fresh basil leaves
1 garlic clove, peeled
1/8 teaspoon salt
1/4 cup Parmesan cheese
1 tablespoon toasted pine nuts
5 tablespoons olive oil
1. In a food processor or blender, puree basil, garlic, salt, Parmesan and pine nuts. With the processor or blender running, add olive oil through feed tube until incorporated.