Farfalle with Basil Pesto

There's something about pesto sauce that I really love. Maybe its bright green color, and oh, the aroma of fresh basil infused with imported extra virgin olive oil, the pine nuts, the garlic, just a little whirl in the food processor, and you have a gourmet sauce, that is quick, and delicious. A few shavings of Parmigiana Reggiano, and you have an incredible meal. All you need, is a nice fresh Italian bread, or French baguette, a salad, and you have a gourmet dish, with very little fuss! I used the recipe from the Food Network, but otherwise, I use the same one myself, not know where the original came from.
    
          Pesto Sauce

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Pecorino cheese (see Cook's Note)

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
Adapted from Television Food Network

I decided to remove the second photo of the yummy pesto pasta, so I could include the photo of this year's Christmas tree, at my daughter's house. This year, as in every few years, they put up a live tree, but unfortunately my little 4yr old grandson is allergic to the fresh pine, so he has to take his allergy medicine, which is helping...otherwise they would have to take the tree down before Santa Claus arrives!