HCO Pesto

2 cups fresh basil leaves (no stems)
1/4 c toasted pine nuts
2 large cloves garlic
1/2 cup extra-virgin olive oil
2 tablespoons Hot Crispy Oil
1/2 cup freshly grated parmesan cheese

Place all ingredients besides olive oil in food processor, blend until evenly minced. Slowly pour in olive oil until incorporated. Refrigerate until use.

Prepare 1/2LB of your favorite pasta, reserving 1/4 c of pasta water. To drained pasta; add pesto and reserved pasta water. Toss to combine, top with freshly grated Parmesan cheese.


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