Five nut pesto sauce

Adapted from Sicilian Home Cooking

Ingredients:

¼ cup unsalted almonds

¼ cup hazelnuts

¼ cup walnuts

¼ cup pistachio nuts

¼ cup pine nuts

3 garlic cloves, peeled and minced

2 cup fresh basil leaves

1/3 cup fresh Italian parsley

¼ cup freshly grated Parmesan cheese (plus extra for serving)

¼ cup freshly grated Pecorino cheese

Salt and freshly grated black pepper, to taste

¾ cups extra virgin olive oil

1-pound dried pasta (penne, gemelli or Gigli)

1 Tablespoons sweet butter 

Cooking directions:

1.       Put nuts, garlic, parsley and two cheeses into a food processor and pulse three times to start the chopping process.

2.       Turn the machine on and drizzle in the olive oil in a thin stream through the feed tube.

3.       Add additional olive oil, if necessary.  The mixture will be of a spreadable consistency.  Do not over process.  Season with salt and pepper and set aside.

4.       Bring a large pot of cold water to a boil and add 1 Tablespoon coarse salt.

5.       Add pasta and cook until al dente, approximately 9-12 minutes.

6.       Remove 1/4 cup boiling water. Add this and the butter to the pesto sauce and mix.

7.       Remove another 1 cup of water before draining the pasta.

8.       Transfer pasta to a large, warmed bowl and add pesto sauce.

9.       Mix thoroughly and serve immediately in individual heated bowls.

10.   Pass extra grated Parmesan cheese, if needed. 

Serves: 6-8

Recommended wines:  Vermentino, Ligurian Pigato, Arneis, Gavi, Soave, and Sauvignon Blanc.