In this recipe, the pesto ingredients are kept separate. (No food processor clean up!) You can serve this with the garlic raw, or the garlic cooked–both are good. If using raw garlic, a clove or two would suffice (you be the judge).

1 c olive oil
5 cloves garlic, peeled, for cooked; or 2 cloves garlic, peeled and minced, for raw
1/2 c pine nuts
2 c fresh basil leaves (or more), stems removed
1 c grated parmesan cheese
1-lb linguine or other pasta
pepper, to taste

1. For cooked garlic, put the oil and the 5 peeled cloves of garlic in a large frying pan over low heat. Cook gently until the garlic just starts to turn brown and releases its fragrance. Take theĀ  the pan off the heat and remove the garlic cloves. Reserve garlic gloves, if desired. For raw garlic, put oil and minced garlic in a large serving bowl and reserve.

2. In a small skillet, toast pine nuts over low heat until, they too, begin to brown and are fragrant. Remove from heat and put into a small bowl. Reserve.

3. Meanwhile, bring a large pot of salted water to the boil and add linguine. Cook to your liking. Shred or roughly chop basil. Grate parmesan, if necessary.

4. Drain pasta and put into the large skillet with the cooked garlic-infused oil. Toss. Transfer (or not) to a large serving bowl. If you like, you can chop up the cooked garlic and add to the pasta. For raw garlic, put drained pasta into bowl with oil and garlic and toss.

5. Add most of the basil leaves and most of the parmesan. Toss again. Sprinkle with pine nuts, remaining basil leaves and remaining parmesan. Serve.