in Recipes

Basil and nut sauce for spaghetti

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Ingredients for 4 servings:

  • 100 g walnuts
  • 50 g pine nuts
  • 50 g cheese (Pecorino)
  • 1 bunch of basil
  • 100 ml cream
  • 500 g pasta (spaghetti)
  • Salt and pepper, white
  • 2 cloves garlic
  • 2 tbsp olive oil
  • Sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Roast the pine nuts in a dry pan until golden brown. Cook the spaghetti in plenty of salted water until al dente. Finely chop the walnuts, pine nuts, two-thirds of the cheese, oil, basil, and garlic using a hand blender (or use a food processor to pre-process). Gently heat in a saucepan on a small pan, stirring in the cream. Season with salt, pepper, and a pinch of sugar. If desired, thin with a little of the pasta cooking water. Serve with the remaining grated pecorino. The basil can also be replaced with the same amount of flat-leaf parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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