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Spaghetti with basil pesto

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Ingredients for 1 servings:

  • 100g spaghetti
  • 1 ½ liters of water
  • 2 tsp salt
  • 25 g pine nuts
  • ½ lemon(s)
  • 35 g basil
  • 2 tbsp Parmesan
  • 3 tbsp honey
  • some chili from the mill
  • 30 ml oil

Instructions

Working time approx. 12 minutes; Total time approx. 12 minutes

Bring the water to a boil. Add the spaghetti and salt and cook for about 12 minutes. Toast the pine nuts in a pan without oil. This takes about 5 minutes, and they will be a nice golden brown. Squeeze the lemon. In a tall, narrow bowl, combine the basil, pine nuts, lemon juice, Parmesan cheese, honey, and oil. Season with chili and blend using a hand blender. Drain the spaghetti and stir the cold pesto into the still-hot pasta.

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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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