PESTO
4 to 6 servings
1 bunch fresh basil (about 3 cups), rinsed and spun dry
1 bunch Italian parsley (about 2 cups), rinsed and spun dry
2 garlic cloves, peeled
1-1/2 cups extra-virgin olive oil
1/2 cup toasted pine nuts
8 ounces farfalle (bow tie pasta)
1/2 cup freshly grated Parmesan
crushed red pepper flakes
In a food processor, combine the basil, parsley, and garlic. Process gently. Slowly and gradually add the olive oil until blended.
Place the pine nuts in a small dry frying pan, cook over medium heat until they start to release their oil, around 5 minutes. Shake the pan back and forth to keep from burning. Set aside.
Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta water.
Return the pasta to the pot. add 1/2 cup of the pesto and mix well. Add 1/4 cup of the reserved pasta water. Add grated Parmesan and toasted pine nuts, and mix well.
Pour into a large serving bowl, add red pepper flakes. Serve immediately or at room temperature, with a lemon wedges
You can store pesto in an airtight plastic container or glass jar. It will last for 3 to 4 days in the fridge.
