So my favourite cook #NimalThadani is visiting us for just 2 nights and it would be a shame if I do not use her to populate my blog. She is super critical and deservingly so, thus taking a back seat is the most amiable option for all members in the kitchen.
As instructed, all my ingredients were arranged and ready for the show.
Had to step out to get some fresh Parmesan cheese to refill my gourmet refrigerator.
Required:
Fresh Sweet Basil Leaves, 2 cups (washed and dried)
3-4 Garlic Cloves
12-15 Peppercorns
Extra Virgin Olive oil, 1/2 cup
Parmesan Cheese 1/4 cup
Pine nuts, 3 tbsps
Salt to taste
Penne pasta, 1.1/2 cups
Prepration:
De-stem the basil leaves and add them to a small grinder. Add the garlic cloves and pepper corns and grind along.
Once coarsely ground, add the extra virgin olive oil and churn further, now add the grated cheese and salt to taste. 
Grind for a few more seconds and this aromatic paste is ready to serve or preserve.
Boil the pasta with 1 teaspoon of oil and a little salt.
Once done, strain and put it over a serving dish retaining maybe just 2 tbsp of water. Add the Pesto and toss well.
Garnish with some more cheese, pepper and a few strings of coloured peppers.
Dressed and Severed with some white wine.
Pesto once made in abundance, can be used as a dip, in a sandwich with grilled veggies and much more.
Indian Born Confused Gourmet 