This week we will be making homemade pesto with shrimp and Eric’s pasta, featuring our 2018 NOTES Santa Ynez Valley Viognier… and of course, some LIVE songs in the kitchen by Mindi Abair.
Ingredients:
2 cups packed fresh basil leaves
½ cup fresh mint leaves
¼ cup pine nuts
1 garlic clove
½ tsp salt
¼ tsp pepper
Roughly ⅔ cup olive oil
½ cup grated 20 month aged fresh Parmesan cheese
Directions:
Using the top smaller bowl in the food processor, pulse the basil, pine nuts, garlic, salt and pepper until finely chopped. With it still running, gradually add enough oil to form a smooth and thick consistency. Transfer to a bowl and stir in the cheese. Season with more salt and pepper to taste.