22nd of September 2020





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


  1. Pluck the basil leaves from the twigs, cut into strips and put into a tall jug.
  2. Peel and press the garlic cloves. Add olive oil and pine nuts and mix everything with a hand blender to a paste.
  3. Then mix in the Parmesan and season the pesto with salt and pepper. 
  4. Cook the spaghetti (or any other Pasta) in plenty of boiling salted water until al dente.
  5. Drain the spaghetti, but collect 3-4 tablespoons of boiling water. Mix this with the pesto.
  6. 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 :-)


Tags: pesto
Categories: Universal