Ingredients:
– 2 cups fresh basil leaves, packed
– 1/2 cup freshly grated Parmesan-Reggiano cheese
– 1/2 cup extra virgin olive oil
– 1/3 cup pine nuts/walnuts/almonds
– 3 garlic cloves, minced
– Salt to taste
– 150 gm of Pasta
Instructions:
– Rinse the basil leaves and pat them dry.
– Optionally, toast the nuts for about (about 2-3 minutes). Let them cool.
– Use pestle and mortar to blend the garlic, nuts and salt.
– Then, add cheese, oil and the basil leaves.
– You can also use a blender on pulse mode but pestle and mortar is highly recommended!
– Boil the Pasta as per the instructions on the packet and toss it in Pesto. Add pasta water to adjust the consistency to your liking.
by TheRadioStar96