Linguine al Pesto

5oz Fresh Basil Leaves
2oz Pine Nuts
2 Cloves of Garlic
3oz Grated Parmesan Cheese
1# Linguine
Kosher Salt & Fresh Pepper to Taste
5 Tbspns Extra-Virgin Olive Oil

Gently wash the basil leaves and allow drying for an hour or so to be sure they’re ready. In a food processor, or in a large granite mortar & pestle, grind together the pine nuts, garlic and cheese. While the pasta cooks as per the directions on the package they came in, prepare the basil. In the food processor add the basil in small batches, drizzling in oil as you go. When things get a too thick and clumpy, take some water from the cooking pasta and drizzle it in as well. Add in salt and pepper to taste, careful not to over salt if the water from the cooking pasta is already salty. The pesto should be creamy, with nice texture and plenty of basil bits from the later batches. Combine with the cooked pasta, use a large fork or pasta server to lift up the noodles to ensure a complete coverage of the pasta. Serve immediately.