- 3 cups – basil leaves
- 2 TBSP pine nuts
- 1/2 cup olive oil
- 5 cloves – garlic
- 1/2 cup – grated fresh Parmesan cheese
- Fresh Salsa (ingredients)
- 2 jalapenos, finely chopped
- 2 large tomatoes, diced
- 1 large bunch green onions, chopped including greens
- 6 TBSP (1/2 bunch) cilantro, finely chopped
- 1 lime – juice
- 1 lb noodles – angel hair, cooked
- 1/2 cup – grated fresh Parmesan cheese
Using a food processor, add garlic and pine nuts and blend until finely chopped. Add basil and blend. Add olive oil and blend. Mixture should be thin sauce (add more olive oil if too thick). Add Parmesan cheese – blend. Scoop mixture onto cooked pasta until evenly coated.
For Fresh Salsa, toss together the ingredients in a bowl (adjust Cilantro and jalapeno to taste). Add over or to side of pesto noodles. Serve with Parmesan cheese.
Variation: May also be served with Cajun Shrimp Scampi (or Blackened Chicken) and Fresh Salsa as 3 layers.