Fettuccine a la Pesto

Fettuccine a la Pesto
(best with fettuccine pasta, not shown here)

 

This dish is a menu staple in Italy. Our tasting group said they could really taste the flavors of the fresh ingredients in our pesto sauce, making their dining experience something special.

Pesto Sauce

Ingredients:

3 cloves garlic

2 cups fresh basil leaves

3 tablespoons pine nuts (pignolia)

1 dash salt and pepper

1/2 cup extra virgin olive oil

1/2 cup Parmesan cheese, grated

Directions:

Add the garlic to the food processor and mince.

Next, add the basil leaves, pine nuts, and a dash of salt and pepper to the bowl of the processor.

While the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed. You may need to stop the processor at this point and scrape down the sides with a rubber spatula to get everything  mixed together.

Now, add Parmesan cheese and combine it with the rest of the mixture. If the pesto is too thick, add a tablespoon of water.

Cover and refrigerate until you are ready to use. The mixture should keep for 2 – 3 days in the fridge and freezes well if you want to keep it longer.

When ready to serve, pour over three cups of cooked fettuccine and dig in!