VEGETARIAN MAIN DISHES

Pesto

6 - 10 cloves of peeled garlic - depending on taste
extra virgin olive oil - have a half bottle available, quantity will be to taste
1/2 cup ground parmesan/romano cheese (or to taste) - I use Trader Joe's
3-4 ounces toasted pine nuts or almonds (optional)
6-8 ounces of fresh basil

Ideally you have a food processor or blender for this - otherwise you're going to have to get a really good chef's knife and chop EVERYTHING as finely as possible -

Throw the garlic in the food processor with a little oil - puree til smooth.
Throw in the basil with a little more oil - puree til smooth - add oil as necessary.

Toss in the nuts - puree til smooth, toss in the cheese puree til smooh - again add oil as necessary - what you want is a thick green paste. Stop and taste occaisionally to see if you want to add more of anything.

When you're done - ideally, stick it in the refrigerator to let it mellow for a bit. It can - however be used immediately. It doesn't taste as rich without the nuts but they're not necessary.

boil some spaghetti or capellini til tender, drain, thin down half the pesto with a little more oil, pour over the pasta, toss together, taste, need more pesto? Add more, again - it's to taste