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Angel Hair Pesto

(serves 4-6)
5 c fresh basil (remove stems)
1 c olive oil
1/2 c fresh parsley (remove stems)
2 large garlic cloves
3 T pignoli nuts
1/4 c 4C parmesan Cheese
(plus extra for topping)
2 T salt
1 t ground black pepper
1 lb. angel hair pasta


In blender or food processor, partially chop basil, parsley
and garlic in the olive oil. Add nuts, blend. Add cheese,
salt, pepper. Blend.
Cook angel hair in boiling, salted water until al dente.
Drain. Top with pesto. Serve at room temperature. The
pasta will heat the sauce. Top with 4C Parmesan or
Romano cheese.