in Italy

Dieter's Pesto

updated

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Ingredients for 4 servings:

  • 50 g parsley, flat
  • 50 g wild garlic or arugula, depending on the season
  • 35 g pine nuts
  • 50 g Parmesan, finely grated
  • 75 ml olive oil, cold pressed, good
  • 400g spaghetti
  • Water (salt water)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Roast the pine nuts in a dry pan until golden brown. Add all ingredients to a food processor and chop very finely. Or puree with a blender. Cook the spaghetti in salted water according to the package instructions until al dente. Mix the pesto with the spaghetti (preferably in the pasta pot so the pasta doesn’t cool too much). Serve immediately. Garnish with grated Parmesan cheese, if desired.

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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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