1 large handful of fresh basil leaves, washed and pat-dry of any water
1 large clove of garlic, smashed
2 tsp dried oregano
2 Tbsp fresh parsley leaves
1 slab of good feta cheese (200gr.)
1/4 cup pine nuts
2-4 Tbsp. of extra-virgin olive oil
1/2 package of Hilopites (Greek egg noodle pasta)
1 cup of pasta water
Into a food processor, add your basil, garlic, oregano, parsley and feta and pulse a few times to mix. Now puree your mixture and slowly add your olive oil until you achieve the consistency you like.
Add the pine nuts and pulse a few times to mix in but not break them up too much. Reserve.
Start a pot of boiling water. Add salt and then boil your egg pasta as per package instructions until “al dente”.
Rerserve about 1 cup of pasta water and drain your pasta (do not rinse). Using the same pot, brown some unsalted butter and when it turns nutty brown, add your pasta back into the pot and stir. Add your pesto and some pasta water and mix. Repeat process of adding pesto and pasta water until you achiece the desired colour and creaminess of your sauce.