First, take the leaves off the stems:
Add pine nuts with some walnuts:
Add olive oil from olives we picked. Mix it in the blender. Stand in the kitchen, close your eyes and breathe in the tang of basil that fills the room:
Add freshly grated aged parmesan cheese:
Which altogether becomes this:
Which, because the pesto and beans are green and potatoes are added to the butterfly pasta, becomes what my husband, chef extraordinaire, has named Irish pasta:
Eat outside and savor the fresh flavor with a glass of crisp, white wine. Add avocado drizzled with lime. Enjoy.