1/2 c. olive oil
3 cloves garlic, through press
1 c. fresh basil, coarsely ground
3 tbsp. pine nuts
2 tsp. parsley, very finely chopped
3 tbsp. Parmesan cheese, fresh grated
2 lb. fuzilli or pasta of choice

Boil the pasta while starting the pesto. Pasta should be 'al-dente' (slightly firm). Usually takes about 10 to 11 minutes.

Heat the olive oil over medium high heat. Saute garlic for 30 seconds, turning constantly. Add and saute the basil, pine nuts and parsley for about 3 minutes, watching closely.

When pasta is ready, strain and run just a little cold water over it to prevent sticking.

Place pasta in large, flat dish. Pour in pesto and toss. Add the cheese and toss again. Garnish with a little Parmesan sprinkled over the top and a few sprigs of parsley. Serve quickly while warm. Serves 6.