BASIL PESTO For 1lb of dry pasya, cooked. 2 c basil leaves 1/2 c olive oil 2 tbs pine nuts 2+ cloves garlic 1/2 c grated parmesan reggiano or romano pecorino (1oz) 2 tbs butter salt 1 lb pasta (linguini, buccatini) Toast pine nuts in non-stick pan over medium heat shaking often, until slightly golden. Bruise basil with mallet, hammer, rolling pin, etc. Best to mash leaves in food processor bowl without blade. Food process basil with oil, pine nuts and garlic. This part you can freeze. Combine the above, the parmesan, butter and 1-2 tbs of reserved pasta water directly with warm pasta.