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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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True - this pesto contains some unclassical ingredients. But the butter and cream - and the preliminary saute - result in a smoother, mellower sauce. This quantity will dress 2 pounds fettucine. Try it on tortellini as well. Ingredients:
1 cup parsley, chopped, firmly packed |
1 cup fresh basil, chopped, firmly packed |
1/2 cup olive oil |
1/2 cup cream |
1/4 lb butter, softened |
3 -4 garlic cloves, smashed |
1 teaspoon salt (or to taste) |
1/2 teaspoon pepper, freshly ground |
1/2 cup pine nuts (or walnuts) |
2 tablespoons water, boiling (from the pasta pot) |
1 cup parmesan cheese, freshly grated |
Directions:
1. Grind the parsley, basil, olive oil, cream, butter, garlic, salt and pepper, and pine nuts in a food processor or by hand, until a smooth sauce is formed (can be refrigerated or frozen at this point).
2. Pour into a small saucepan, add the water, and gently saute for 5-10 minutes, stirring frequently. Turn off the heat and add the cheese.
3. Toss it with your pasta. Buon appetito!
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