Green Spaghetti

1/2 pound spaghetti
3 packed cups basil leaves
1 medium-small clove garlic
1/4 cup Parmesan cheese
1/4 cup olive oil
6 shakes salt
3 shakes pepper
a little extra olive oil
a little extra cheese

The grown-up begins cooking the spaghetti. Take all the basil leaves off the stems. Discard the stems, and put the leaves into the food processor. Smash and peel the garlic. Add it to the basil, and blend. Add the cheese, oil, salt and pepper and blend again until it forms a thick paste (called pesto). Transfer the pesto to a bowlful of hot spaghetti and mix well with a fork. Optional: You can add extra oil and cheese.

Green Spaghetti printer friendly version located here. (Just the recipe. Nothing else.)
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