Pesto (Italian)
FOR THE PESTO SAUCE:
1 cup packed fresh basil leaves
1 cup packed fresh Italian flat-leaf parsley, leaves only, chopped
1 clove garlic, peeled
1/2 cup olive oil
Grated Parmigiano cheese, for serving
TO PREPARE THE PESTO:
Combine the basil, parsley, and garlic in a food processor or blender. Turn the machine on and off a few times to chop the ingredients. With the machine running, add the olive oil in a steady stream and continue processing until the mixture resembles a smooth paste. Set aside.
Fifteen minutes before serving, reheat the soup over medium-high heat. When it comes to a low boil, add the pasta. Continue cooking, stirring frequently to prevent the pasta from sticking to the bottom of the pot, 10 to 12 minutes, until the pasta is tender but firm to the bite, al dente. Stir in the pesto and serve with parmigiano cheese.
Makes 6 servings