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Pesto with Ribbon Pasta

Pasta & Side Dishes

Serves

During the summer months when basil is so plentiful, pesto is made fresh to enjoy or frozen for the upcoming winter months. Originating from Liguria, Italy, this versatile sauce may be added to pastas, vegetables, soups, or used as a spread.

Pesto

01

Add to a blender and pulsate, mixing until pesto is a smooth consistency.

Fresh Pasta

01

Mix in food processor until dough pulls from bowl. Take out and knead by hand. Roll out. Cut into wide ribbons.

Ingredients

Pesto

  • 3 cups, medium-packed fresh basil leaves
  • 2 cloves garlic
  • 1/2 cup extra virgin olive oil
  • 20 walnuts (or substitute with pine nuts)
  • 1/2 cup fresh grated parmesan cheese
  • 1/2 tsp salt

Fresh Pasta

  • 3 cups flour
  • 1/2 cup water
  • 1/2 cup white wine
  • 2 tsp olive oil
  • Pinch of salt