Recipe is by Tullio Saffiiotti, who recommends pairing with a dry Riesling from France’s Alsace region.
Italian parsley, leaves only
Salt and pepper, to taste
1. Use equal parts basil, mint and Italian parsley. Add a few garlic cloves depending on preference and quantity of pesto being made.
2. Mix in food processor and add olive oil until you have a fluid paste. Salt and pepper to taste.
3. Make ahead, place in jar with a little olive oil on top to seal and keep in refrigerator for a couple weeks. Use instead of tomato sauce over your favorite pasta. Serve with Pecorino Romano or parmesan cheese.