16 oz. Pasta
2 bunches Basil, chopped (one bunch is about .75 oz.)
1/3 C Olive Oil
1 head (16 cloves) garlic
1/2 C Pine nuts
Sat and Pepper
Cook Pasta
Place basil, olive oil, garlic, and pine nuts and process until smooth. Add salt to taste.
Combine pesot sause with hot cooked pasta
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