PESTO SAUCE
Steps:
- Roast the garlic, which brings out the sweetness and take out the bite. The easiest way is to simmer over low heat on the stovetop in a small frying pan with olive oil, until soft and golden in color, or you can roast the cloves in their skins by wrapping them in foil with some olive oil and putting it in a 325 degree oven for about half an hour. You can also use raw garlic if you really like the bite. In a food processor, pulse together the basil leaves and the toasted pine nuts until chopped. Add the garlic and salt (a pinch, you can salt again to taste at the end), pulse again. Then with the food processor running, pour in the olive oil slowly and let everything combine until smooth. Check for salt again to taste. To store, keep the pesto in some kind of container and pour a layer of olive oil on top to keep the pesto fresh. Replenish this layer with each use, the pesto will stay fresher longer. (I generally leave the cheese out until serving for the same reason) To serve with pasta, cook the pasta as directed and drain, reserving some of the salted pasta water to the side. In a large bowl, combine the drained pasta and dollops of the pesto (roughly a heaping tablespoon per serving), adding the pasta water as needed if the pasta seems clumpy. Add as much cheese as you want.
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