Fettuccine Pesto
Time needed
10 min
preparation
+
4 min
cooking
Serving Size / Yield
6-8 servings
Ingredients
- 2 C. packed fresh basil leaves
- 2 garlic cloves, minced
- 1/2 C. walnuts
- 1 1/4 C. extra-virgin olive oil
- 1/2 C. grated parmesan cheese
- 1/2 C. grated romano cheese
- 3/4 tsp. salt
- 1 lb. fresh fettuccine
- 2 Tbs. butter
Directions
Put basil, garlic and walnuts in a food processor and process for 15 seconds. With the machine on, pour oil through tube in a steady stream until almost 1 C. of oil has been used. With machine still running, add cheese, and then 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, 2-4 minutes. Drain. Pour the pasta into a warmed large bowl and toss with butter, then with 1 C. pesto sauce. Pass remaining pesto on the side. Freeze remaining sauce for future.
