3 packed cups fresh basil leaves (removed from stems)
2 large cloves fresh garlic
½ cup pinenuts
¾ packed cup fresh chopped parsley
¾ cup fresh grated parmesan
½ cup olive oil
¼ cup melted butter
salt to taste
Combine everything in a food processor on low, then medium speed. (Arrange things so the blender blade will turn efficiently.) Thoroughly work everything into a smooth paste. Toss with hot, drained pasta. Serve with freshly grated parmesan and pepper.
Tips: For freshest, greenest pesto, prepare all ingredients, then process just before tossing with pasta. Cover with plastic wrap (allowing no air contact) and refrigerate if preparing in advance. Pesto also freezes very well for a last minute dinner.