Louis Abate'S Pesto - cooking recipe

Ingredients

6 cloves garlic
1/4 tsp. salt (if desired)
1/4 c. olive oil
2 c. firmly packed fresh basil leaves
1/4 c. pinenuts or pignoli nuts (optional)
1/2 c. grated Parmesan or Peccorino-Romano cheese

Preparation

In a blender or food processor, combine the garlic, salt and oil and process until smooth.
Add the basil and the nuts and process until smooth.
Transfer the mixture into a bowl and mix in the cheese.
Serve room temperature pesto over hot spaghetti or pasta.