Italian Blend Cheese (Grana Padano, Pecorino Romano & Parmigiano-Reggiano)
Begin by bringing a pot of salted water to a boil. Add the desired amount of Tagliatelle Pasta to the pot.
In a food processor, add 2-3 handfuls of basil with the stems intact (optional). Add 2-3 tablespoons of Pine Nuts and optionally 2-4 cloves of peeled garlic.Start blending.
While the herbs and nuts are mixing, slowly drizzle Olive Oil into the mix until the sauce begins to move and loosen slightly.
Season with salt & pepper, and 2-3 tablespoons of your grated cheese blend. Continue to add olive oil until the desired consistency is achieved. Do not cook the pesto, or blend for too long at a time as you may scorch the basil from friction-heat.
When the pasta is al-dente, strain it off and top with your fresh pesto. If the pasta is a bit dry, add Olive oil or reserved pasta water (or both) until the desired consistency is reached.
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