Mmmm!

Spaghetti with Italian sausage and my own version of pesto sauce!

My Pesto Sauce:

1 c Fresh Basil Leaves
1/2 c Pistachios (shelled of course)
1 1/2 cloves garlic, grated or finely minced
1/2 c shredded or grated Asiago Cheese
3 t butter
1/4 c olive oil (may need more or less depending on texture)


1.  In a food processor first chop pistachios into a more manageable texture and size.

2.  Add basil, garlic, butter and some oil.  Blend until all components are mixed, but it doesn't need to be smooth yet.

3.  Add cheese and blend.  Slowly adding oil until sauce blends easily.  Once at that point, stop adding oil and just let everything blend up for a full minute or two.  Because of the nuts, the sauce won't be perfectly smooth, which is fine.  You just don't want a huge surprise bite at the end!

4.  Toss a small amount with pasta: enough to coat the noodles.  Once you have plated your pasta, top with the remaining sauce.

5.  Yeilds approximately enough sauce for 2 servings of pasta.