Fettuccine with Pesto
  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 tbsp olive oil
  • ½ tsp salt

Spoon 2 3/4 cups of the flour into the work bowl of a food processor fitted with the metal blade. Beat the eggs, olive oil and salt together in a small bowl until blended. With the motor running, pour the egg mixture into the processor. Process until it forms a rough and slightly sticky dough. If the mixture is too dry, drizzle in a very small amount of warm water and continue processing. Scrape the dough out of the work bowl onto a lightly floured counter.

Knead the dough with the heels of your hands until it is smooth, silky and elastic – 5 to 10 minutes of constant kneading.

Flour the work surface and your hands lightly any time the dough begins to stick while you’re kneading.

Roll the dough into a smooth ball and place in a small bowl. Cover and let the dough rest at least an hour before rolling and shaping.


Pesto alla Genovese

  • 6 cups loosely packed basil leaves
  • 1/3 cup pine nuts, preferably Italian
  • 1/3 small garlic clove
  • 1/2 cup fruity extra-virgin olive oil
  • 1/2 tsp kosher salt (or to taste)
  • 2/3 cup pecorino romano cheese

Place blender jar in freezer to chill. Soak basil in a large bowl of cold water; let stand 5 minutes. Lift leaves from water. Repeat two more times using a rinsed bowl and fresh water each time. Rinse bowl again and fill with cold water. Soak the cleaned leaves in the water, 15 minutes or quickly blanch and immediately plunge into ice water.

Combine nuts and garlic in chilled blender jar and add the olive oil. Purée until nuts are very finely chopped and mixture is creamy. Add salt.

Lift a handful of basil from water, shaking off excess water from leaves and add to blender. In four additions, Use 3 or 4 short pulses and purée just to combine (do not overblend). Add cheese, then, using 2 or 3 very short pulses, purée just to combine.

Place in bowl and cover with a thin film of oil.