Pesto Lasagna

These are the Manchengo Cheese wrapped in Serrano Ham with Fig Preserves.

The Pesto Lasagna came next:

Pesto Lasagna

 

For the pesto:

~30-40 large basil leaves

1 1/2 cups of pine nuts

2 cups EVOO

1 cup Parmesan cheese

In a blender combine the nuts, cheese, Basil leaves and 1 cup of the olive oil. Blend and stir until the mixture slowly comes together. Add more olive oil as necessary until the mixture still has a bit of a crunch. Serve over pasta.

For the pasta:

 3 cups flour

3 eggs, beaten

1/2 cup water

In a large mixing bowl combine the flour and eggs. Blend slowly with a paddle attachment until the mixture begins to come together, adding water as necessary. Form into a ball and wrap in Saran Wrap. Let the dough rest. Roll out the dough and cut into lasagna strips.