John Myers
Spaghetti with Pesto Alla Genovese
The perfect spaghetti with pesto alla genovese recipe with a picture and simple step-by-step instructions.
- 250 g Spaghetti
- 60 g Basil
- 2 Halved garlic cloves
- 50 g Freshly grated pecorino
- 25 g Pine nuts
- Extra virgin olive oil
- Cook the spaghetti in salted water al dente according to the manufacturer’s instructions. Wash and dry the basil, peel and halve the garlic, grate the pecorino. toast the pine nuts in a pan without adding any fat
- Puree the basil, pine nuts and Parmesan with a hand blender, adding olive oil to the desired consistency
- add the halved cloves of garlic, if you want you can also puree the toes. I just wanted a light garlic aroma and removed my toes before serving
- Cook the spaghetti aldente according to the package instructions, pour it off …. remove a ladle from the boiling water and add to the pesto
- Arrange the spaghetti with the pesto on plates and serve. with me there was “glazed tomatoes”
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