John Myers
Ingredients for 2 servings:
- 200 g spaghettini
- 10 g pine nuts
- 1 garlic clove(s)
- 60 g basil
- 10 g Parmesan
- 10 g Pecorino
- Olive oil, virgin
- Salt, coarse
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
There’s nothing like a good, homemade pesto. Once you try it, you’ll be immune to store-bought pesto.
Peel the garlic clove, halve it, remove any green germ, and finely chop the garlic. Coarsely grate the pecorino and Parmesan cheese. Pick the basil leaves, wash them thoroughly, carefully pat them dry, tear them apart by hand, and place them in a mortar. Add the pine nuts and a little coarse salt and rub them together while slowly adding a fine stream of olive oil. Finally, add the pecorino and Parmesan cheese, mix everything in the mortar, and season with coarse salt. Cook the spaghettini in plenty of salted water until al dente, drain, immediately toss with the pesto, and serve.
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