Fresh basil, mmm. Nothing like a good pesto. Unfortunately sometimes I just can't bring myself to pay the astronomical price of pine nuts, so this time I bought walnuts. I think it is just as fabulous.
Pesto:
2 cups basil leaves
1/4 cup walnuts, chopped
1 TBSP butter
1 garlic clove
3 TBSP parmesan cheese
1/2 cup sundried tomatoes
olive oil ~1/4 cup
Cook rotini pasta according to the directions, reserving 1 ladle full of the cooking water to add to the pesto.
Combine all the pesto ingredients, except for the olive oil, in a food processor. Blend, pouring in the olive oil as it goes, creating a paste-like texture. Combine the pesto, pasta and pasta water in a large bowl and mix together.
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