2 big bunches (2 cups) basil from the plant in the garden wash and cut off big stems
1/2 cup pine nuts toasted in pan until light brown
1/2 cup almonds toasted in pan until light brown
2 cloves garlic
1/2 cup olive oil extra virgin
pinch salt to taste
pinch pepper to taste
Preparation 20 minutes + 5 minutes cooking
Combine all ingredients (except oil, salt and pepper) in food processor. While blades are running, slowly stream in the oil until mixture is a fine paste. Continuously stopping blades to wipe down sides of food processor as required. Season with salt and pepper to taste.
Cook pasta as per directions on box then strain excess water. Mix through fresh seasonal vegetables and the pesto. Serve hot or cold.