Buy all ingredients right below the recipe
Ingredients
- 90 g spaghetti
- 50 g fresh basil in a pot
- 1 tbsp pine nuts
- 1 tsp grated Parmesan
- 1 tsp grated Pecorino
- 1/2 clove garlic
- 50 ml extra virgin olive oil
- 1 pinch salt
- 1 pinch freshly ground pepper
Method
- 1Toast the pine nuts in a dry pan over medium heat until golden brown. Immediately transfer them to a cold bowl to prevent them from darkening further.
- 2Roughly chop the fresh basil.
- 3In a tall, narrow container, finely blend the basil, garlic, one tablespoon of pine nuts, Parmesan, Pecorino, and olive oil with an immersion blender. Season with salt and pepper.
- 4Bring about 3 liters of water to a boil in a large pot and season with 3 tablespoons of salt. Cook the spaghetti al dente according to package instructions. Before draining, set aside about 100 ml of the pasta water.
- 5Transfer the pesto to a large bowl or a cold pan. Add the cooked spaghetti and 2–3 tablespoons of the pasta water, and mix everything well.
- 6Arrange the pasta on a plate and sprinkle with the remaining pine nuts and extra Parmesan or Pecorino.
- 7Tip: Pesto can be prepared in advance and stored in a sealed jar in the refrigerator.
