Pinot Grigio is a versatile wine, light, dry and a little fruity, with a gorgeous light golden hue. 

Our Pinot Grigio style has a lightly sweet finish with aromas of flowers, stone fruits and honey. It pairs well with many things, but loves a simple pesto pasta. We love this recipe from Jeanine Donofrio of Love and Lemons.

Notes from the Chef herself: 

• Blend up a batch of my 6-ingredient basil pesto, or use store-bought pesto in a pinch.
• Cook your pasta in a large pot of salted boiling water according to the package directions.
• Before draining the pasta, reserve some of the starchy pasta water. Then, add 1/4 cup of this pasta water back into the pot with your pesto, and stir to thin the pesto.
• Toss in the cooked pasta, and mix until the pesto thoroughly coats it.
• Add a big handful of arugula and toss until it’s barely wilted.
• Finish everything with a big squeeze of lemon, salt, pepper, red pepper flakes, and toasted pine nuts.

 

BASIL PESTO

INGREDIENTS

• ½ cup toasted pine nuts
• 2 tablespoons fresh lemon juice
• 1 small garlic clove
• ¼ teaspoon sea salt
• freshly ground black pepper
• 2 cups basil leaves
• ¼ cup extra-virgin olive oil, plus more for a smoother pesto
• ¼ cup freshly grated Parmesan cheese, optional

 

INSTRUCTIONS

1. In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
2. Add the basil and pulse until combined.
3. With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.

 

PASTA FOR THE PESTO

INGREDIENTS

• 6 ounces spaghetti, reserve 1/2 cup starchy pasta water
• 1/3 to 1/2 cup basil pesto or vegan pesto
• Extra-virgin olive oil, for drizzling
• Fresh lemon juice, as desired
• 2 tablespoons pine nuts
• Pinches of red pepper flakes
• Sea salt and freshly ground black pepper
• Freshly grated Parmesan or vegan Parmesan

 

INSTRUCTIONS

1. Cook the pasta in a large pot of salted boiling water according to package directions or until al dente. Reserve 1/2 cup of the starchy cooking liquid before draining. Drain the pasta and toss with a tiny bit of olive oil.
   
   
2. In a large skillet over very low heat, add the pesto, 1/4 cup of the reserved pasta water and stir to combine. Add the pasta and toss to coat, and more pasta water as needed to create a loose sauce. The amount of water needed will depend on the thickness of your pesto.
   
   
3. Turn the heat off. Add lemon juice, salt, and pepper, to taste. Garnish with red pepper flakes, a few leaves of basil, pine nuts and serve.

 

SHOP OUR PINOT GRIGIO