John Myers
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Spaghetti Al Pesto
The perfect spaghetti al pesto recipe with a picture and simple step-by-step instructions.
For pesto
- 1 Bunch / pot Basil
- 0,5 Bunch / pot Parsely
- 4 piece Peeled garlic clove
- 50 g Roasted pine nuts
- 80 g Freshly grated Parmesan
- 4 tablespoon Olive oil
- 1 pinch Salt
- 2 tablespoon Boiling salt water from pasta water
For spaghetti
- 500 g Durum wheat spaghettini
- Salt
- 5 liter Boiling water
- Roast the pine nuts in a pan without fat. Remove the basil and parsley, wash and drain well, peel garlic cloves and grate the Parmesan
- Chop the roasted pine nuts (e.g. hand blender with chopper),
- Put the basil, parsley and cloves of garlic in tall, narrow containers and chop with a hand blender. Then add the Parmesan cheese, olive oil and the crushed pine nuts and season with salt. Add 2 tablespoons of the spaghetti water to the pesto.
- Cook the spaghetti (al dente).
- Place half of the pesto in a bowl. Add the spaghetti and pour the rest of the pesto over it and fold in well. If you want, you can garnish with basil leaves.
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