Classical pesto with fettuccine
Yield: 8 Servings
Ingredients:
- 2 c Basil leaves fresh packed
- 2 ea Garlic cloves minced
- 1/2 c Walnuts
- 1 1/4 c Olive oil extra-virgin
- 1/2 c Parmesan cheese grated
- 1/2 c Pecorino/Romano grated
- 3/4 ts Salt
- 1 lb Fettuccine fresh
- 2 tb Butter
Instructions:
Place basil garlic and walnuts in a food processor and process 15 seconds. With machine on pour oil through feed tube in a steady stream until almost 1 cup of oil has been used. With machine still running add Parmesan and pecorino (or Romano) cheese and then the remaining oil. Taste and season pesto sauce with salt if needed. Cook fettuccine in a large pot of boiling salted water until tender but still firm 2 to 4 minutes drain. Pour pasta into a warmed large bowl and toss with butter then with 1 cup of the pesto sauce. Pass remaining pesto on the side. Freese any remaining sauce for future use.
