John Myers
Pesto Genovese with Spaghetti
The perfect pesto genovese with spaghetti recipe with a picture and simple step-by-step instructions.
- 30 g Pine nuts
- 30 g Flaked almonds
- 1 pot Fresh basil
- 1 sake Solo garlic chopped
- 1 half a teaspoon Coarse sea salt
- 1 half a teaspoon Black pepper from the mill
- 30 g Parmesan
- 30 g Grated pecorino
- 150 ml Good olive oil
- Lightly toast the pine nuts in a dry pan (just until they begin to take on color), then immediately pour them onto a cold plate to cool. Do the same with the almond flakes.
- Pluck the basil leaves from the stalks, coarsely chop them into a slim tall vessel with the other ingredients and mix with the hand blender, gradually adding the oil. Fill pesto into small jars – cover the surface with a little oil before sealing so that the contents will keep in the refrigerator for several weeks.
- Cook the spaghetti in salted boiling water until al dente, then drain and collect some of the cooking stock. Pour the pasta into a warmed bowl and mix with the pesto and a little cooking stock, then serve immediately.
- There was also grilled chicken breasts on peperonata … a happy memory of a wonderful day in Italy. My husband said: hmmm, we’ll do that again soon!
Facebook Comments