Pesto Pasta
(Serves 5 to 6)

2 cups fresh basil leaves (washed and drained)
¾ cup Marsala or Sciabica's 100% Extra Virgin Olive Oil
2 cloves garlic
¼ teaspoon salt
¼ teaspoon white pepper
2 tablespoons pine nuts, walnuts, or almonds
½ cup romano or parmesan grated cheese<
2 ounces cream cheese or ricotta cheese (optional)

Traditionally one mashes basil and garlic in a mortar and pestle, gradually blending in remaining ingredients.
OR
Place olive oil and basil in a blender jar and turn on and off a few times. Add the garlic and then blend. Add the pine nuts last and do not over puree. When coarse and thick place mixture in a bowl and stir in cream and grated cheeses, salt and pepper.

Cook 1 pound of twists or rotelle pasta according to directions on the package. Drain and place in a large serving bowl. Add as many tablespoons of pesto sauce as you like and toss gently Add more salt and pepper and cheese to your taste. If the pesto sauce is to be frozen omit cheese and when ready to use mix in cheese after it has thawed.