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John Lithgow�s Presto Pesto




Source of Recipe


From �Recipes & Reminiscence� by Roy Harris (Broadway Cares/Equity Fights AIDS, 2004)


List of Ingredients




2 cups fresh basil leaves, loosely packed
� cup good olive oil
1 Tbsp. pine nuts
� tsp. salt
3 cloves garlic, peeled and crushed
1 Tbsp. butter
� cup grated parmesan cheese
2 lbs. fresh spinach linguini




Recipe




Place the basil, olive oil, pine nuts, salt, and garlic in a blender. Pulse it but don�t make it too smooth. Remove the mixture to a bowl and blend in the butter, then the parmesan. There�s your pesto sauce. Cook the pasta al dente, drain and quickly toss it with the pesto. Serve immediately.