Summer Pesto

Leaves of 3 stalks basil
1 clove garlic, put through a press
1 handful parsley (curly parsley, not the flatleaf kind)
1 handful pignoli nuts
1/4 cup grated parmesan cheese

Whirl all of these in your food processor. Add olive oil, roughly a quarter cup, until sauce is smooth but not runny.

Toss with pasta and serve at room temperature or cooler. If you can get good summer tomatoes and fresh mozzarella, those are excellent on the side.