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Homemade pesto with spaghetti
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Serves: 4, with plenty left over
50g pine nuts
80g pack basil
1 garlic clove
100ml extra virgin olive oil
35g parmigiano reggiano, grated
375g essential Waitrose spaghetti
1. Put the pine nuts in the bowl of a food processor and blitz until roughly ground. Remove and set aside. Blitz the basil and garlic, then, with the motor running, pour in the oil until you have a bright green paste. Remove from the food processor and stir in the pine nuts and parmigiano reggiano; season.
2. Cook the spaghetti according to packet instructions. Reserve a cup of the cooking liquid, then drain the pasta and stir through half the pesto, adding a little cooking liquid to loosen.
3. Serve with extra parmigiano reggiano, if liked, and a green salad on the side.
Typical values per serving:
This recipe was first published in Mon Aug 01 09:25:00 BST 2011.