Pasta with Basil Pesto
Traditionally Basil Pesto, also known as Pesto Ligure, is made with a pestle and mortar to avoid the bitter taste often produced combining ingredients in food processors. Using the traditional way also ensures a creamier and softer pesto.
Servings 2 servings
Calories 431kcal
Ingredients
- 2 Garlic cloves
- 20 g Pine nuts
- 25 g Basil leaves
- 25 g Parmegiano
- 25 g Extra Virgin Olive Oil
- 200 g Spaghetti
- 1 pinch of Salt
Instructions
- Cut the garlic into small chunks and grind them into a smooth paste in the mortar.
- Once the garlic is crushed into a smooth paste, add the pine nuts and salt and grind them in a circular motion to combine with the garlic into a smooth paste.
- Now add half of the basil to the paste and continue grinding until the basil is fully broken down and incorporated into the paste. Repeat with the rest of the basil. This might take 5-10 minutes.
- Once the ingredients are combined into a smooth paste, add the Parmegiano and keep mashing to integrate into the pesto.
- Finally, add the oil to the paste and give it a final mix, ensuring that all of the ingredients have thoroughly combined.
- Cook the spaghetti according to the packet instructions. Do not throw away the pasta water when done!
- Once the pasta has cooked, mix it with the pesto and a ladle of pasta water in a bowl. Mix thoroughly to break up the pesto and fully combine.
- Serve with a helping of freshly grated Parmegiano and Enjoy!
