3 cloves garlic, finely chopped
½ cup fresh basil or ¼ cup dried basil leaves
½ cup finely chopped parsley
1 tablespoon finely chopped walnuts
½ cup maize or corn oil
Freshly ground black pepper
2/3 cup freshly grated Parmesan cheese
1 tablespoon butter
Extra grated cheese
- Put the garlic, basil, parsley, walnuts and oil into your blender and blend them at high speed until they are smooth, stopping the blender every few seconds to push the herbs down with a rubber spatula.
- When the sauce is thin enough for it to run off the spatula easily, pour it into a bowl and stir in the freshly ground black pepper and the cheese.
If the sauce isn’t thin enough to run off your spatula, you can add up to another ¼ cup of oil until it’s the right consistency. If you haven’t got a blender, then you’ll have to crush the basil, parsley and garlic together in a bowl with the back of a large wooden spoon until they are smooth and then work in the freshly ground black pepper and walnuts.
- Then you add the oil, a little at a time, crushing the herbs as you do so. Lastly, pour in the grated cheese.
Cook the fettuccine in boiling salted water until it’s just tender. Drain it, pour in the butter. Pour it onto a serving dish, spoon the pesto sauce over it. Sprinkle with a little extra grated cheese.