– 3 cups (packed) fresh basil leaves (stems removed)
– 1/2 cup Extra Virgin Olive Oil
– 2 large garlic cloves (crushed)
– 1/2 cup grated Parmigianno (or Parmesan) cheese
– 2 tbsp. sour cream (optional)
Combine all ingredients (except sour scream) in a blender – Blend on chop setting until completely mixed to form a “paste.” You will need to push the ingredients down toward the blades several times (not while the blender is in motion) to keep the mixture moving. I use a small spatula.
If you prefer a creamy version of pesto, add the sour cream after blending all ingredients and blend again for a few seconds to completely mix the sour cream into the pesto. Do not use any other form of cream as it will curdle the ingredients in the blender.
Cook 1 pound of Di Cecco spaghetti in salted water. Drain, reserving about 1/4 cup of the water.
Pour pesto sauce over hot, cooked spaghetti. Use a little of the reserved hot water to slosh around in the blender to loosen the remains of pesto and pour over the spaghetti. Toss well.
Makes 4 adult portions.