Olympian Caren Kemner was kind enough to share her tried-and-true pesto recipe with our readers!
2-3 peeled garlic cloves
3 T pine nuts
2 large handfuls of fresh basil
3 T fresh grated parmesan cheese
½ cup extra virgin olive oil
1 lb of either angel hair or linguine pasta
1) Cook pasta, drain and return to pan to keep warm.
2) While pasta is cooking, toast pine nuts for about 2-3 minutes until golden brown (don’t turn your back, they can burn!). Then allow time to cool.
3) Blend cooled pine nuts, basil, and cheese in a food processor for about 20 seconds, or until finely chopped.
4) With the motor still running, add oil in a fine stream until a paste is formed. If desired, add salt and pepper, and a little fresh lemon juice, to taste. Toss pesto sauce with warm pasta, sprinkle with additional parmesan cheese, and serve.
Originally published in March/April 2012