Ferrari-Carano's Pesto with Ribbon Pasta

During the summer months when basil is so plentiful, pesto is made fresh to enjoy or frozen for the upcoming winter months. Originating from Liguria, Italy, this versatile sauce may be added to pastas, vegetables, soups, or used as a spread.

Servings: 2

Cook Time: 45 minutes

Pair With: Pair with Chardonnay

Source: Recipe and photo courtesy of Ferrari-Carrano


Ingredients for Pesto
3 cups, medium-packed fresh basil leaves
2 cloves garlic
1/2 cup extra virgin olive oil
20 walnuts (or substitute with pine nuts)
1/2 cup fresh grated Parmesan cheese
1/2 teaspoon salt

Ingredients for Fresh Pasta
3 cups flour
1/2 cup water
1/2 cup white wine
2 teaspoons olive oil
Pinch of salt

+handful of salt for pasta water



Directions for Pesto
Add to a blender and pulsate, mixing until pesto is a smooth consistency.

Directions for Fresh Pasta 
Mix in food processor until dough pulls from bowl. Take out and knead by hand until dough is smooth. Roll out. Cut into wide ribbons.

Bring 4 quarts of water to a boil and add a handful of salt. Cook the pasta until al dente. Drain and mix with pesto, then serve hot.


Recipe Courtesy Of

Ferrari-Carano Vineyards and Winery

Known for its impeccable ability to craft high quality wines year after year, Ferrari-Carano has earned its place on every wine tourist’s “must-visit” list.