I thought i'd offer this slightly different pesto recipe. I tried it a few months ago and have since made it more times than i can count.

The recipe says it serves 4, but I generally make half and it still is way too much sauce - but either way, delicious!

1 c. pine nuts
1 c. finely grated Parmesan cheese
10 fresh parsley leaves
1 1/4 c. olive oil
2 c. packed fresh basil leaves
Two 28-oz cans whole, peeled tomatoes, chopped
8 oz onions, chopped
1 celery stalk, chopped
1 pound rigatoni
pinch of sugar
coarse salt

1) Place pine nuts, Parmesan, parsley, pinch of salt and 1 cup olive oil in food processor. Pulse until combined. Add basil and continue to pulse until mixture is smooth. Set aside.

2) Heat remaining 1/4 c. olive oil in a large skillet over med-high heat. Add onions, carot, celery and sugar. Cook until softened, about 6 - 8 min. Add tomatoes and cook until thickened, about 25 min.

3) Meanwhile, bring a large pot of water to boil. Add salt and return to boil. Add pasta and cook per package directions. Drain pasta. Set aside.

4) Puree tomato mixture through a food mill into pot. Place pot over low heat and add pesto. Add pasta. Toss to combine. Serve immediately.

I've kept some sauce separately and re-heated it a few days later. It's still tasty!