Joy's Pesto

by CookinMom April 30, 2001

Pesto for a crowd. Makes approximately two cups of pesto or enough for 2 pounds of pasta.

2 garlic cloves (or more to taste)
1 cup of your best extra virgin olive oil
4 cup fresh basil leaves
5 tablespoons pignoli (pine) nuts
Generous pinch of cayenne
1 cup freshly grated Locatelli Romano cheese*

In a food processor fitted with a sharp blade, mince the garlic cloves. Add the next four ingredients and grind to desired consistency (I prefer mine with some texture - it hangs better and looks prettier on the pasta). Add cheese and blend quickly. Place in the bottom of the pasta serving bowl.

Add the hot cooked pasta, toss, and serve IMMEDIATELY with additional grated cheese and freshly ground black pepper.

*For a milder flavor, use half Romano and half parmesan. Just make sure it's freshly grated.