For the food processor:

2 cups tightly packed fresh basil leaves
1/2 cup extra virgin olive oil
1/4 cup walnuts
4 garlic cloves, chopped
sea salt, to taste (Lari uses a large pinch)

For completion by hand:

1/2 cup freshly grated parmegiano-reggiano cheese
2 Tablespoons freshly grated romano cheese
3 Tablespoons butter, softened to room temperature
1 1/2 pounds cooked pasta

1. Briefly soak and wash the basil leaves in cold water, and gently pat thoroughly dry with paper towels. Remove and discard the stems. It is important that the leaves be thoroughly dried so they won’t get watery as they are chopped in the food processor.

2. Put the basil leaves, olive oil, walnuts, chopped garlic, and a large pinch of salt in the food processor and process to a uniform, creamy consistency.

3. Transfer to a bowl, and mix in the grated cheeses by hand. When the cheese has been evenly blended into the mixture, add the softened butter and blend thoroughly.

4. Toss pesto with the cooked pasta, adding a tablespoon or two of hot water (you can use the water in which the pasta was cooked). Serve with extra grated romano and parmesiano-reggiano cheese for sprinkling.

NOTE: You can add cooked seafood such as shrimp or scallops, or serve this pasta alongside fresh cooked fish such as salmon or cod.

TO FREEZE PESTO, follow steps 1 and 2, and then freeze mixture without the cheese and butter in it. To complete, thaw pesto mixture, and add the cheeses and butter just before serving. An ice tray makes a perfect container for freezing pesto sauce, because each cube will sauce about 1 or 2 servings of pasta.