Pesto Pasta

 Blanch the basil leaves in boiling water for about 20 seconds then plunge in ice water. Squeeze out water.

 Add basil to blender, along with ice, olive oil, pine nuts, garlic, and salt. Blend till smooth.

 Pour into container, stir and keep in container and refrigerate.

 Get a pot of water boiling with salt for pasta (any pasta will do). Cook till Al dente according to instructions on package.

 In a mixing bowl, add about 1 cup of the pesto, and add the cooked pasta. Add a spoonful of pasta water, and mix. Sauce should turn creamy and emulsify. Adjust seasoning and plate.