I tossed the pesto with some al dente fettuccine, sprinkled some extra parmesan on top, and WHAMO! Talk about a taste sensation – the intense flavors of garlic and greenness danced upon my taste buds in a very pleasing samba. We paired it with a Viognier from Pilot Peak Vineyard and Winery which was an extremely good call. The garlic amazingness brought out pear flavors in the wine that were lovely counterpoints.
My Charles pointed out that some sourdough bread with a little bit of butter would have been a nice addition to the meal, and I agree. We didn’t have any on-hand, but if we had, the meal would have gone from wowza to complete contentment. Even without the bread, it was fantastic.