Nostalgia Pesto For this recipe, I use a variety of types of basil leaves. Lemon is especially good. •2 cups fresh basil leaves •2 cloves garlic, roughly chopped •1/2 cup extra-virgin olive oil •1/4 cup pine nuts or walnuts, toasted •1/4 cup Parmesan or Romano cheese, shredded •Sea salt, to taste In a food processor, pulse the basil and garlic until combined. Add the nuts and cheese. Pulse a few more times. Gradually drizzle in the olive oil until the mixture is smooth. Season with sea salt. Serve over hot noodles to a wistful crowd in a cheerful, sunlit room.
