Trofie with Pesto Sauce

8 oz Trofie pasta (cooked)

Pesto Sauce

• 3 to 4 Tbs. pine nuts
• 2 garlic cloves
• 2 to 3 cups firmly packed fresh basil leaves
• 1⁄2 cup extra-virgin olive oil, plus more as
    needed
• 1⁄2 cup grated Parmigiano-Reggiano cheese
• Salt and freshly ground pepper, to taste 
• chopped parsely
• toasted pine nuts to top

Directions:

In a blender or food processor, combine the pine nuts and garlic. Process to chop coarsely. Add about half of the basil and process to chop coarsely. Add the remaining basil, olive oil and process until a thick green sauce forms. If the sauce is too thin, add more basil; if it is too thick, add more olive oil.

Add the cheese and season with salt and pepper. Process briefly. Pour into a glass jar or other container and top with a thin layer of olive oil to prevent the surface from discoloring. Cover tightly and refrigerate for up to 2 weeks.

Makes about 1 1⁄2 cups.

http://www.williams-sonoma.com/recipe/pesto.html