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 2012 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
- 1/2 cup water
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 2012 Sauvignon Blanc! A true summer delight!