Farfalle in Summer Fresh Pesto Sauce!

In honour of the summer season and the RBC Canadian Open I have posted an old family recipe that is quick, easy and a perfect match for our newly released 2008 Sauvignon Blanc! You can whip this recipe up in the time it takes to boil the pasta and you will not miss a tee shot or a putt while your watching Golf!

While the Farfalle pasta is boiling in salted water...

In your food processor combine:

• 2 cups Extra Virgin Olive Oil (the best you can find)
• 1/2 cup pine nuts
• 3 cups packed fresh Basil leaves
• 3-4 cloves of garlic
• 1/2 cup freshly grated Reggiano parmigiano cheese
• Salt
• 1/2 cup water
• 1 tsp. your favourite barbeque sauce

Blend above ingredients until smooth.

Drain pasta and add pesto sauce to pasta, sprinkle with more of the parmigiano cheese and garnish with a fresh basil leaf.

Serve with chilled Mike Weir 2008 Sauvignon Blanc!
A true summer delight!

Stay tuned for more favourite recipes from Mike’s family and Team Weir!