Pesto

 
This sauce is one of my favorite recipes and excuses for my indiscriminate basil planting frenzy I find myself engaging in each Spring. I can't seem to help myself......it's a bit of an obsession. My favorite pasta to serve with Pesto used to be the rotini shape because the sauce gets caught in between the spirally crevices allowing for a pesto filled bite each time. That was until recently when my daughter's friend recommended linguine which I tried and have to admit I like even better. This pesto also makes a nice topping for baguette slices or crostini.
Ingredients
1/4-1/3 cup olive oil
¼ -1/2 cup Parmesan cheese
2 garlic cloves
¼ cup pine nuts
4 cups fresh basil loosely packed (handle with care or will oxidize)
1 good pinch coarse salt 

2 ice cubes (the blender will oxidize it but the ice will keep it cool and green)
Directions
Toast the pine-nuts in a pan until lightly golden not brown or microwave for 1 minute. Since I consider this one of my quick meals I opt for the microwave.
Using a blender, mini processor or regular food processor: process all ingredients except oil until mashed. You can leave it slightly chunky or make it smooth & creamy. For pasta I like mine creamy which I feel allows it to really coat the pasta.
Slowly add oil while processing.
To use on pasta: Cook the pasta, reserve a cup of the water and drain the pasta. Place the pasta in large bowl, spread the pesto over the steaming hot pasta and toss well. If it is too dry add a bit of the reserved water and toss. Serve with more cheese.
Notes:
This freezes well but you must make a batch without the Parmesan, once defrosted add the cheese just before using.