Pasta with Genoese basil pesto
A lovely fresh way to enjoy a classic Italian dish... and making your own basil makes all the difference.
Serves – 4
Ingredients
500g Linguine
50g basil leaves, only leaves
50g pine nuts
1 clove of garlic, peeled
25g freshly grated Parmesan cheese
130ml extra virgin olive oil
Salt and pepper to taste
Preparation
Place the basil, pine nuts and garlic in a food processor. Drizzle in the oil and blitz until smooth.
Transfer the basil mixture into a large bowl and fold in the Parmesan cheese. Season with a little salt.
In a large saucepan, cook the pasta in the salted boiling water until al dente. “To get the al dente perfect bite, cook the pasta 1 minute less then instructed on the packet”.
Once the pasta is cooked, drain and tip in the bowl with the pesto.
Toss all together for 30 seconds allowing the pesto to coat the pasta evenly.
Serve immediately.