Family Feud in Savannah: A Garlucci Family Saga (Made in Savannah Mystery Series Book 16) by Hope Callaghan (read with me txt) 📗

½ tsp salt

1/8 tsp pepper

Pasta:

Salted Water

16 oz spaghetti

2 TBS toasted pine nuts

Garnish: Baby tomatoes, fresh basil, parmesan cheese, etc.

Directions:

-Cook pasta according to package instructions, be sure to use salted water.

-Drain (do not rinse), return to dry pot, cover with a lid and set aside.

-While the pasta is cooking, make the homemade pesto sauce:

-Heat pine nuts in a small sauté pan over medium heat, stir once you notice them starting to brown.

-Remove pine nuts from heat. Set aside to cool.

-Place olive oil and rinsed basil leaves into mixer or blender.

-Blend for about 60 seconds until the ingredients are combined, scraping sides as needed.

-Add pine nuts, garlic, lemon juice, parmesan cheese, salt and pepper.

-Blend until pesto reaches desired consistency (about 30-60 seconds).

-Salt and pepper to taste.

-Place pasta in cooling dish.

-Add pesto. Blend completely.

- Serve warm or transfer to the refrigerator to chill and serve cold.

Add any of the following: chopped tomatoes, fresh basil, grated parmesan. Additional salt or pepper.