Pesto with Ribbon Pasta

Pesto:
3 cups, medium-packed fresh basil leaves
2 cloves garlic
1/2 cup extra virgin olive oil
20 walnuts (or substitute with pine nuts)
1/2 cup fresh grated parmesan cheese
1/2 tsp salt

Add to a blender and pulsate, mixing until pesto is a smooth consistency.

Fresh pasta:
3 cups flour
1/2 cup water
1/2 cup white wine
2 tsp olive oil
Pinch of salt

Mix in food processor until dough pulls from bowl. Take out and knead by hand. Roll out. Cut into wide ribbons.

Pair this with Ferrari-Carano Chardonnay.