Pasta al Pesto Genovese
Community· not yet ratedFresh basil, pine nuts, garlic, Parmesan and Pecorino pounded into a vivid green pesto and tossed through pasta with a little starchy water.
Ingredients
Nutrition (per serving)
≈ EstimatedInstructions
Wash and thoroughly dry the basil leaves. Lightly toast the pine nuts in a dry pan until golden, then leave to cool.
Using a pestle and mortar or a food processor, crush the garlic and pine nuts with a pinch of salt to a paste.
Add the basil a handful at a time, grinding until you have a bright green paste.
Work in the grated Parmesan and Pecorino, then slowly stream in the olive oil until the pesto is loose and glossy. Season to taste.
Cook the pasta in salted boiling water until al dente. Reserve a cup of pasta water before draining.
Toss the pasta with the pesto off the heat, loosening with a splash of pasta water so it clings evenly. Serve at once.
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