3 cups fresh basil leaves packed
4 cloves minced garlic
3/4 cup walnuts or pinenuts (I used walnuts)
1 tsp. kosher salt
1/2 tsp. fresh ground black pepper
Pulse in food processor until leaves are chopped.
Drizzle in 1/2 cup extra virgin olive oil while pulsing.
Stir in 1 cup grated romano cheese.
Pour into container and add 1/4 cup extra virgin olive oil.
Pasta!
2 large shallots, minced in food processor
2 Tbsp. extra virgin olive oil
1 cup white Sauterne wine
2 lemons, zested and juiced
1/3 cup fresh basil pesto
1 lb. thin spaghetti cooked al dente in salted water
1/2 - 3/4 cup pasta water
Shaved Parmesan
In large skillet, saute shallots in olive oil for 5 minutes. Deglaze with white wine and cook down for 5 minutes. Add lemon zest, juice, pesto, cooked pasta and pasta water (to desired consistency). Toss together and plate in pasta bowls. Top with shaved parmesan and garnish with fresh basil.
