CLASSIC BASIL PESTO

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MAKES about ¾ cup, enough to sauce 1 pound of pasta

TOTAL TIME: 20 minutes

The optional parsley will help the pesto retain its bright, green color. Although this recipe makes only about ¾ cup of pesto, its strong herbal flavor gives it enough punch to sauce one pound of pasta. The pesto can be covered with a sheet of plastic wrap or a thin film of oil and refrigerated for up to three days.

3	garlic cloves, unpeeled
2	cups packed fresh basil leaves
2	tablespoons fresh parsley (optional)
½	cup extra-virgin olive oil
¼	cup pine nuts, walnuts, or almonds, toasted
¼	cup grated Parmesan cheese
	Salt and pepper

1. Toast garlic in 8-inch skillet over medium heat, shaking pan occasionally, until fragrant and spotty brown, about 7 minutes; let cool slightly, then peel and chop. Meanwhile, place basil and parsley, if using, in large zipper-lock bag and pound lightly with meat pounder or rolling pin until leaves are bruised.

2. Process bruised herbs, toasted garlic, oil, pine nuts, Parmesan, and ½ teaspoon salt in food processor until smooth, 30 to 60 seconds, scraping down bowl as needed. Transfer to bowl and season with salt and pepper to taste. (Before tossing pesto with pasta, stir several tablespoons of reserved pasta cooking water into pesto to loosen its consistency.)