• Rice pasta (elbows, spirals or other)
  • 2 cups fresh basil leaves, washed
  • 2 garlic cloves, peeled
  • 1/3 cup pine nuts
  • 1/4 cup grated reggiano cheese
  • 1/2 cup extra virgin olive oil
  • 1/4 tsp. sea salt
  • Grated Parmigiano cheese

Cook pasta according to the directions on the package.  While pasta is cooking, wash the basil and blanch it quickly (1-2 mins) in boiling salted water. Drain basil leaves and squeeze out the excess water. Put basil, garlic, pine nuts, grated cheese, olive oil and sea salt in a food processor or blender.  Drain pasta when it’s ready and mix with pesto sauce. Garnish with freshly grated parmigiano cheese.