Bodner family Pesto

This recipe comes from our friends the Bodners; Laura made this one summer afternoon with pasta for us and it was delicious.

• 3 c packed fresh basil leaves
• 3 to 4 large cloves of garlic
• 1/4 c olive oil
• 1/3 c parmesan
• salt and pepper to taste
• (optional) 1/3 c pine nuts, lightly toasted

1. Place the well-drained basil leaves and garlic in food processor and mince well.
2. Add nuts, if using, and continue to blend until nuts are ground.
3. Drizzle in the olive oil, as you keep the food processor running.
   
4. When you have a smooth paste, transfer to a bowl, and stir in parmesan. Season with salt and pepper.

To serve, place room temperature pesto in a serving bowl and add hot pasta (1 lb) and toss thoroughly.

(Laura says this is a modified version of Mollie Katzen's recipe from Mossewood Cookbook.)