1 package of vermicelli or angel hair
4 cups of basil leaves
4 garlic cloves pressed with the blade of a knife
½ cup of pine nuts
½ cup of extra virgin olive oil
Coarse sea salt
¼ cup of parmesan cheese grated (I used Grana Padano)
Put the water for the pasta to boil. In a food processor, process the basil, nuts, garlic and salt to taste. While processing, add the olive oil and process until everything is well combined. Pour the pesto in a bowl, add the cheese and mix well. You may need to add some more olive oil. In the meantime, cook the pasta and once it’s al dente, strain it, and let some fresh water run on top to stop cooking. Strain again. In a big bowl mix the pesto with the pasta. Garnish with a sprig of fresh basil.
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