Genoese Pesto - cooking recipe

Ingredients

1 lb. fresh basil leaves (about 2 qt.)
5 garlic cloves
3 Tbsp. toasted pine nuts
1 Tbsp. coarse salt
8 oz. Parmesan cheese, grated
1 c. virgin olive oil
1 lb. pasta

Preparation

Wash the basil leaves; make sure they are well dried.
Put basil in food processor and grind (may have to add it bit by bit). Next, add rest of the ingredients.
Process until it looks like creamed spinach (do not puree).
Serve over pasta.