Basil Pesto with Italian Herbs Olive Oil

A classic Italian sauce, full of fresh basil, that is enhanced by our herbaceous Italian Herbs Natural Flavor Infused Olive Oil. This recipe can be easily doubled or even tripled and can be made ahead and stored in the refrigerator for up to a week or in the freezer for 3-4 months! Naturally we paired this vibrant basil pesto with our Luciana Mosconi Fettucine Pasta. Since this pasta maintains the consistency, taste and porousness of fresh pasta it seamlessly soaks up this wonderful pesto. Basil pesto is a fresh, aromatic and wildly flavorful sauce that can be used on all sorts of dishes — fish, chicken, pizza and more.

2 cups, basil leaves packed
½ cup, parsley packed
3, cloves of garlic
¼ cup, raw pine nuts
1 cup, Italian Herbs Natural Flavor Infused Olive Oil
½ tsp, salt
¼ tsp, pepper
½ cup, parmesan cheese freshly grated
4 nests, Luciana Mosconi Fettucine Pasta

Prepare the pesto: In a food processor combine the basil, parsley, garlic and pine nuts. Slowly add in the Italian Herbs Natural Flavor Infused Olive Oil and pulse until smooth. Season with salt and pepper and pulse until combined. Transfer pesto to a separate bowl and stir in your grated parmesan.

Cook the pasta to al dente per the package instructions. Reserve 1/3 cup of pasta water.

Mix your desired amount of pesto into the cooked pasta and add the pasta cooking water in small amounts until the noodles are coated with pesto.