Rating
Tantillo Recipes
 1/4 lb Spaghetti
 2 Basil bunches
 1 1/12 oz. Pine Nuts
 3 Sage leaves
 2 oz. Parmesan Cheese- as desired
 4-5 oz of Tantillo California Extra Virgin Olive Oil
 1 Lemon juiced
1

Bring a pot to a boil, add pasta and cook for about 9 minutes or until Al Dente.

2

In a food processor, combine basil, sage, pine nuts, and lemon juice with Tantillo California Extra Virgin Olive Oil and blend until creamy.

3

Once pasta is cooked, drain the water and place into a pan with pesto sauce and heat together for a few minutes.

4

When all the pasta is coated and heated through, plate, garnish with extra pine nuts and cheese. Buon Appetito!

Ingredients

 1/4 lb Spaghetti
 2 Basil bunches
 1 1/12 oz. Pine Nuts
 3 Sage leaves
 2 oz. Parmesan Cheese- as desired
 4-5 oz of Tantillo California Extra Virgin Olive Oil
 1 Lemon juiced

Directions

1

Bring a pot to a boil, add pasta and cook for about 9 minutes or until Al Dente.

2

In a food processor, combine basil, sage, pine nuts, and lemon juice with Tantillo California Extra Virgin Olive Oil and blend until creamy.

3

Once pasta is cooked, drain the water and place into a pan with pesto sauce and heat together for a few minutes.

4

When all the pasta is coated and heated through, plate, garnish with extra pine nuts and cheese. Buon Appetito!

Pesto with Sage and Lemon