2 cups fresh basil leaves, packed
1/4 c. olive oil
2 T. pine nuts
1 1/2 t. minced garlic cloves
pinch of kosher salt
Place all ingredients in the food processor and purée until smooth. May be frozen at this point.
Just before using, add 1/2 cup Parmesan cheese.
For the pasta:
1 lb. fettuccine, cooked al dente
1 c. quartered marinated artichoke hearts
1 c. black olives, sliced in half lengthwise
1 c. sweet grape tomatoes, cut in half
1/2 c. extra virgin olive oil
2 T. lemon juice
half of the prepared pesto from the recipe above
pinch of crushed red pepper
salt and pepper to taste
Bring a large pot of water to a boil. Add pasta and cook until al dente. Pour pasta into a colander and toss with cold water. Set aside. Add a bit of olive oil so that the pasta doesn't stick together.
Chop artichoke hearts, olives and tomatoes. Add to the pasta.
Combine olive oil, lemon and crushed red pepper. Whisk to combine. Pour over pasta mixture.
Add cheese to pesto and add pesto to pasta mixture.
Add shrimp or grilled chicken for a heartier meal. Serve at room temperature or chilled.