- 2 cloves garlic
- ½ cup basil
- ½ cup parsley
- 1/3 cup chives
- 2 tablespoons rosemary
- 2 tablespoons tarragon
- 2 tablespoons sliced almonds, toasted
- 1/3 cup olive oil
- 1/3 cup Parmesan cheese, grated
- salt & pepper to taste
- ½ pound pasta, cooked, drained & reserve ½ cup pasta water
1 cup of pesto
What you’re making here is fresh egg pasta, but with a twist that’s positively pesto! Follow the super easy instructions below, and be sure to check out our visual aide, with Mary Martini of Central Market in “Homemade Pasta Sauces are a Cinch!”
Add the garlic, herbs and almonds to a food processor and puree. Drizzle in the olive oil add the Parmesan cheese. Season with salt & pepper to taste. Toss with the cooked pasta. Add some of the reserved pasta water if you need to thin the sauce a bit.
For best preservation, here’s a tip: add more parsley!