Can you think of a better combination than basil and pasta? Pesto never tastes as good as when the basil is fresh picked from the garden. It's like lunch in Tuscany on a summer's day.
I took a tip from Nigella Lawson and make my version of pesto deconstructed, for an even fresher taste. For a tangier pesto, try using Thai or lemon basil.

Ingredients

• 2 Cups Fresh Picked Basil Leaves (packed)
• 1/2 Cup grated Parmesan or Romano cheese (optional)
• 1/2 Cup Extra Virgin Olive Oil
• 1/3 Cup chopped Pine Nuts or Walnuts
• 3 Garlic cloves, minced
• 1 T. Lemon Juice
• Salt and pepper to taste
• 1 lb. Cooked pasta

• Prep Time: 900 minutes
• Cook Time: 1,800 minutes

• Total Time: 2,700 minutes

Preparation

1. Tear or chop the basil coarsely.
2. Heat the oil in a deep skillet.
3. Add the minced garlic, chopped nuts, lemon juice, salt and pepper and toss just until warm.
4. Toss in the pasta and top with the chopped basil and cheese.
5. Toss until well mixed and the basil is just slightly wilted.

Notes

• Pesto keeps, its surface covered with plastic wrap, chilled, 1 week.
• Substitute or mix in different herbs for basil, like parsley, cilantro, or mint.