A Pesto recipe so easy it will take you (almost) more time to open a can ...

Unlike many Italian-American recipes, this pesto recipe does not use garlic in the blender. Use only fresh basil leaves.

Put leaves in the blender (if you have a good blender) or the Cousinart. Add pine nuts (pinoli). Add 1‚ 1½ glass of water and 1‚ 1½ glass of olive oil. Blend until smooth.

Add parmigesan cheese, or Romano / Pecorino cheese for a more pungent flavor, add black pepper and salt to taste and blend.

You can now add 2 or 3 garlic pieces divided in half (you can remove them before serving). Do not add the garlic in the blender or it will overpower everything else.

Pour the sauce on the pasta of your choice.