Instructions: Blanch basil leaves in boiling water for 30 seconds. Drain the leaves and press excess water out. Place basil, butter, and garlic in a food processor. Process until well blended. Add the next five ingredients and process until smooth. Taste to see if you need more garlic.

Boil pasta in salted water, drain and pour into a large bowl. Add the pestolino and toss until blended. If you prepare the pestolino ahead, cover and refrigerate but do not heat. When ready to eat toss with the hot pasta.

Yield: 2 cups (use 1/2 cup of sauce per 12 ounces of pasta)

tablespoon of sauce

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