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Basil Pesto and Ricotta Tagliatelle

Chef Pieter de Jager from Leopards Leap is a great fan of Morgenster extra virgin olive oil and has given us this summer recipe.

Basil pesto:
Serves 4

• 250 ml tightly packed basil leaves
• 250 ml grated parmesan
• 125 ml toasted cashew nuts 
• 100 ml Morgenster Lemon Enhanced Extra Virgin Olive Oil
• Salt and pepper 

Combine all the ingredients in a food processor and blend until the correct consistency.

Serves 4 

• 500 g fresh tagliatelle
• 4 tbsp basil pesto 
• 250 g ricotta cheese
• Grated Parmesan cheese 
• 2 tbsp of freshly chopped parsley and basil 
• 2 tbsp butter
• Extra drizzle of Morgenster Lemon Enhanced Extra Virgin Olive Oil

Bring a pot of salted water to the boil.
Drop the fresh Tagliatelle into the water and cook at a rolling boil for 4-6minutes or until al dente.
Once cooked, remove from the water and place straight into your serving bowl. Ladle 120 ml of the starchy pasta water onto your pasta. Add the basil pesto, ricotta, good quality Parmesan, herbs and butter.
Mix the pasta well until the cheese and butter are melted and resembles a slightly creamy sauce.
Season with salt and freshly ground black pepper.
Drizzle a generous amount of Morgenster Lemon Enhanced extra virgin olive oil to finish as well as more parmesan.

Tel: +27.218521738   Fax: +27.218520835   Email:  
P.O. Box 1616, Somerset West, 7129, South Africa
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