Classical Pesto With Fettuccine

Recipe Ingredients

2 cups	80g / 2.8oz	Basil leaves - fresh, packed
2		Garlic cloves - minced
1/2 cup	118ml	Walnuts
1 1/4 cups	296ml	Olive oil - extra-virgin
1/2 cup	73g / 2.6oz	Parmesan cheese - grated
1/2 cup	118ml	Pecorino/romano - grated
3/4 teaspoon	3.8ml	Salt
1 lb	454g / 16oz	Fettuccine - fresh
2 tablespoons	30ml	Butter

Recipe 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.

Source:
365 Easy Italian Recipes - Rick Marzullo O'Connell Harper Collins Publishers]

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