Nereo Favrin, Loria, Treviso
(Yield: 4 servings)
1 pound penne
(or your favourite pasta)
¼ cup parsley
(fresh and tightly packed)
¼ cup basil
(fresh and tightly packed)
3 ounces Feta or favourite cheese
3 garlic cloves
(peeled)
4 tablespoons pine nuts
2 cups extra-virgin olive oil
salt and freshly ground pepper
1. Clean parsley and basil and dry thoroughly.
2.Using a food processor, pulse the parsley. Add basil and pulse a few times until well mixed.
3.Add cheese, garlic and pine nuts and pulse a few more times until well mixed.
4.Add oil from the top of the processor a little at a time until you get a smooth mixture.
5.After you have cooked and drained your favourite pasta (reserving approx. 1 cup of the cooking liquid), add 3 to 4 tablespoons of pesto and mix well. Add some of the cooking liquid if it is too dry.
6.Season with salt and pepper.
Serve immediately, topped with more cheese.
Note: The remaining pesto can be held in the fridge for approx. 1 week. It can be placed in a tightly sealed container (such as a freezer jar) and frozen up to 1 month.