Place the basil in a blender. Pour in about 1 tablespoon of the oil,
and blend basil into a paste.
Gradually add pine nuts, Brazil nuts, 2/3 cup Parmesan cheese,
garlic, chili powder, and remaining oil.
Continue to blend until smooth.
Bring 2 quarts water to boil, add penne and cook 12 minutes
or until desired tenderness, drain and rinse.
Toss cooked penne with half pesto,
adding more as required until noodles are evenly coated.
Plate and serve with a garnish of remaining Parmesan.
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Servings:
Serves 4 - 6
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