- 2 c. fresh basil, or 1 small Tone’s
- 1 tsp. salt
- 1/4 c. pine nuts
- 1 c. olive oil 1 c. olive oil
- 2 tsp. minced garlic
- 1/2 c. grated parmesan
- 2 tbls. grated Romano al dente and drained
- 12 oz. vermicelli, cooked al dente and drained
- freshly grated parmesan
| Place basil, salt, nuts, and garlic in blender. Blend at high speed until finely chopped. Add oil in slow, steady stream. Can be frozen at this point. Add cheeses and blend until smooth. Refrigerate if made ahead. In heated serving dish, toss warm vermicelli with basil mixture until thoroughly coated. Sprinkle with parmesan and serve immediately.
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