Empty My Fridge
Making Basil Pesto Pasta Is So Easy... And Tastes Amazing
Ingredients
- Garlic1–2
- Parmesan cheese · grated15 g
- Pinenuts · Toasted15 g
- Basil1
- Extra virgin olive oil3 tbsp
- Lemon · juiced½
- Spaghetti300 g
- Black pepper · cracked
Instructions
- Bring a large pot of water to a boil over high heat, then salt it generously.
- Cook the pasta for 1 minute less than the packet says, then drain it.
- Toast the pine nuts in a pan over medium-high heat for 2-3 minutes, until golden and fragrant. Take them out and let them cool.
- Put the garlic, Parmesan, cooled pine nuts, basil, olive oil and lemon juice into a blender or food processor and blitz to a coarse, runny paste. Taste and adjust the seasoning and oil, then set aside.
- Toss the drained pasta with the pesto in a bowl. Serve topped with Parmesan, fresh basil and cracked black pepper.
Summarized from Chef Jack Ovens's video. Watch it for the details.
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GarlicCheeseLemonParmesan cheeseSpaghettiPine nut
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