Fettuccine in a Creamy Fresh Basil Pesto Sauce

Add garlic to a food processor and pulse until garlic is well chopped (about 30 seconds). Add the rest of the ingredients (except noodles) and blend together until pesto sauce has a creamy consistency (2 to 3 minutes). Add water if necessary for a thinner pesto sauce.

Prepare fettuccine by thoroughly rinsing noodles and boiling for 1 to 2 minutes to reduce the aroma. Pat noodles dry and set aside or prepare any variety of pasta according to box directions.

In a sauce pan mix together 1/4 cup of sauce with your chosen variety of pasta. Serve warm and enjoy!

Either refrigerate remaining sauce for 4 to 6 days or simply freeze the sauce in small plastic baggies, placing the baggies in a freezer safe bag. Simply let the sauce thaw out the next time you’re in the mood for a delicious pesto sauce!