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Enough to dress 1 1/2 pounds pasta


1 clove garlic, peeled

1/2 teaspoon coarse sea salt

1 tablespoon pine nuts

2 packed cups fresh young basil leaves

1 tablespoon extra virgin olive oil

6 tablespoons grated Parmigiano Reggiano cheese

2 tablespoons grated Pecorino cheese

Salt and pepper to taste


To make the pesto in a mortar and pestle
Add the pine nuts, garlic and salt in the mortar and use the pestle to pound down the ingredients until they are mashed.  Add the basil leaves a little at a time until they are mashed; add cheeses and oil and combine until a smooth sauce is obtained.  Add a tablespoon of the pasta cooking water to the pesto and mix well.

To make the pesto in a food processor
Place the pine nuts, garlic and coarse salt in the bowl of a food processor and pulse two or three times.  Add the basil leaves and pulse two times.  With the motor running, pour the olive oil a little at a time through the feed tube and continue processing until a smooth sauce consistency is obtained.  You may need to stop and use a spatula to wipe down the sides of the processor bowl to ensure that all the leaves are processed well.  Add a tablespoon of the pasta cooking water to the pesto and mix well.  You may not need all the oil. 

Transfer to a serving bowl.

Cook the tagliatelle in 4 quarts of salted boiling water until al dente; this will only take a minute or two.  Drain and add the pasta to the pesto; mix to combine and serve immediately.

This recipe is featured on show 2913 – Something Special.


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