A friend is dropping off some home grown sweet basil today and I have a hankering for pesto. I know the basic drill (basil, evoo, parm-reg, pine nuts, garlic) but I can;t for my life remember/find the propertions of each ingredient.
Also, what is the best kind of pasta to HOLD the pesto.
p.s. what about wine? (white, red, varietal?)