Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place basil leaves and garlic in food processor or blender and process until leaves are finely chopped. add nuts and process until nuts are finely chopped. add cheese and process until combined. with the machine running, add olive oil in a slow, steady stream. after the oil is incorporated, turn off the machine and add salt and pepper to taste. if not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark. pesto will keep well in the refrigerator for a week or more. this recipe yields approximately 3-1/2 to 4 cups, and can be halved.

Target recipe: get a pot of water boiling for the pasta, i eyeball it when filling it up. once water is boiling, add pasta, let cook for about 12 minutes, depending on the brand of farfalle you use. after the pasta is finished, drain it, and return it to the pot it was cooked it, make sure the heat is off underneath it. add the pesto sauce into the pasta and stir until everything is pretty much covered. add in everything else, and stir til its all combined. top off with with the cheese and enjoy! note: i've tried using other brands of the pesto sauce, and i don't like them as much, the basil in the buitoni is a sweet basil i believe. i don't recommend using a pesto paste either, it tastes very bitter.