Basil Pesto for Fettuccine

Basil Pesto for Fettuccine from Gourmet Garden

1. Cook 400g fettuccine in saucepan of salted boiling water for 10-12 minutes until al dente. Drain.
2. While pasta is cooking, finely grind 1/2 cup pine nuts with 1 cup grated parmesan cheese. Add 1/4 cup olive oil, 1 tbsp (only 1 tsp if dried) each garlic, parsley, and basil & 2 tbsp. lemon juice. Process until well combined.
3. Toss pesto mixture through the drained fettuccine.
4. Serve with toasted pine nuts & freshly grated parmesan cheese.