Pesto

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: 30 mins
• Serves: 8-10

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!