Pistou

Source: Adapted from Classic Italian Pasta by Giuliani Hazan
Serves: 6-8

2 healthy bunches of fresh basil
4 large garlic cloves
1/2 c extra-virgin olive oil
1/2 c grated parmesan cheese
Salt
1 lb linguine (fettucine, spaghetti, penne are also good)
2 T butter

Remove stems from basil leaves and place in food processor with the garlic, 1 t salt, and olive oil. Puree to a paste. Place into a bowl large enough for tossing pasta and stir in the cheese.

Cook the pasta until al dente in a healthy quantity of salted water. Drain and toss with butter and pesto. Season to taste and serve with additional parmesan.