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Pesto
Ingredients
| 3 | bundles of basil leaves (about 50 leaves) |
| 2 | garlic cloves |
| 1 dl | cold pressed olive oil |
| 3 tbsp | pine nut kernels |
| 75 g | grated Parmesan cheese |
| Salt and fresh black pepper |
Method
- Pluck the basil leaves from the twigs, cut into strips and put into a tall jug.
- Peel and press the garlic cloves. Add olive oil and pine nuts and mix everything with a hand blender to a paste.
- Then mix in the Parmesan and season the pesto with salt and pepper.
- Cook the spaghetti (or any other Pasta) in plenty of boiling salted water until al dente.
- Drain the spaghetti, but collect 3-4 tablespoons of boiling water. Mix this with the pesto.
- Mix the still hot spaghetti immediately with the pesto and serve. Serve separately with freshly grated Parmesan cheese
Tip: Instead of using a blender, use a mortar like I did :-)
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Categories: Universal