John Myers
Spaghetti with Pesto
The perfect spaghetti with pesto recipe with a picture and simple step-by-step instructions.
- 1 bunch Basil
- 2 tbsp Pine nuts fresh
- 3 Pc. Garlic cloves
- Salt
- 100 g Grated Parmesan
- 125 ml Olive oil
- 400 g Spaghetti
- Wash the basil sprigs and pat dry. Pluck the leaves from the stems and cut into strips. Roast the pine nuts in a pan without adding any fat. Then let them cool on a plate. Peel the garlic and finely dice. The basil, pine nuts and garlic with a pinch of salt, finely puree with a mixer. Then gradually add 50g Parmesan and the oil to the bar silica mixture, and mix everything well. Cook the spaghetti al dente according to the package instructions, drain. Stir the pesto into the hot pasta, stir in a little of the pasta water if desired, and serve immediately with the rest of the Parmesan.
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