• 2 cups fresh basil leaves
• 1/2 tsp granulated garlic
• 2 tbsps pignolis (pine nuts)
• 1/2 cup grated Parmesan cheese
• pinch of salt
• 1/2 cup virgin olive oil

1. With mortar and pestle, mash basil, garlic and nuts to smooth paste.
2. Slowly stir in cheese and salt.
3. Add olive oil little by little.
4. Serve over fettuccine at once.

You can add about 2 tbsps pasta water to pesto, if desired, when serving. Pesto will keep a week in refrigerator; it also freezes well. Can be made in blender, but texture will be finer.