Maxim RRFP1A/T This recipe has been specially TM created by Rachael Ray for, this appliance, BASIL-TARRAGONPESTO, For 2 pounds of pasta, such as fettuccine, Yield:

Recipes (Cont.)

This recipe has been specially TM created by Rachael Ray for

this appliance.

BASIL-TARRAGON PESTO

For 2 pounds of pasta, such as fettuccine

2 bunches, about 2 cups, fresh basil leaves

1/2 cup tarragon leaves stripped from stems, about 5 - 6 sprigs 4 small cloves of garlic, popped from skins

6 tablespoons pine nuts, a handful

1/4 pound, about 1 cup, grated Parmigiano Reggiano cheese, a couple handfuls

The zest of 2 lemons

2 splashes of water, about 2 tablespoons 1/2 cup EVOO - extra virgin olive oil, eyeball it Coarse salt and fresh black pepper, to your taste

Place the basil, tarragon, garlic, pine nuts, cheese and lemon juice in processor and pulse grind to a fine chop. Add a couple splashes of water and turn processor on. Stream the EVOO into the processor to form a thick sauce. Season sauce with salt and pepper to taste and scrape into a large shallow serving bowl.

Cook the pasta in salted boiling water. Drain pasta and add hot pasta to sauce. Toss to coat evenly and adjust seasoning. Serve immediately.

Yield: 8 servings or 1 1/4 cups

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