Pesto

Submitted by MariaLuisa

"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."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 8

ingredients

• 236.59 ml parsley, chopped, firmly packed
• 236.59 ml fresh basil, chopped, firmly packed
• 118.29 ml olive oil
• 118.29 ml cream
• 113.39 g butter, softened
• 3-4 garlic cloves, smashed
• 4.92 ml salt (or to taste)
• 2.46 ml pepper, freshly ground
• 118.29 ml pine nuts (or walnuts)
• 29.58 ml water, boiling (from the pasta pot)
• 236.59 ml 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!