Spaghetti Pesto
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This is a beautifully basic vegetarian recipe that all home-chef's should own...
400g spaghetti
2 cups fresh basil
pinch salt
2 cloves garlic
1/4 cup pine nuts, toasted
1/2 cup parmesan cheese, grated
80ml extra virgin olive oil
shaved parmesan cheese, for serving
Cook the pasta in a large pan of rapidly boiling water until al dente, then drain.
Put the basil, salt, garlic, pine nuts and parmesan in a food processor and process until the mixture forms a smooth paste.
With the motor running, gradually add the olive oil until it is well combined.
Add the pesto to the spaghetti.
Serve immediately, using shaved parmesan cheese to garnish.
Serves: 4.
Difficulty: Easy.