1/4 lb Spaghetti
2 Basil bunches
1 1/12 oz. Pine Nuts
3 Sage leaves
2 oz. Parmesan Cheese- as desired
4-5 oz of Tantillo California Extra Virgin Olive Oil
1 Lemon juiced
1
Bring a pot to a boil, add pasta and cook for about 9 minutes or until Al Dente.
2
In a food processor, combine basil, sage, pine nuts, and lemon juice with Tantillo California Extra Virgin Olive Oil and blend until creamy.
3
Once pasta is cooked, drain the water and place into a pan with pesto sauce and heat together for a few minutes.
4
When all the pasta is coated and heated through, plate, garnish with extra pine nuts and cheese. Buon Appetito!
Ingredients
1/4 lb Spaghetti
2 Basil bunches
1 1/12 oz. Pine Nuts
3 Sage leaves
2 oz. Parmesan Cheese- as desired
4-5 oz of Tantillo California Extra Virgin Olive Oil
1 Lemon juiced
