Ingredients

450g uncooked spaghetti
2 garlic cloves, peeled
50g fresh basil
2 dessertspoons olive oil
50g pine nuts
50g parmesan* (Parmigiano-Reggiano), roughly chopped

Method

1) Cook the spaghetti according to the instructions on the pack. (Tip: no need to add salt to the water when cooking pasta).
2) Bring a large pan of water to the boil and add the garlic and basil leaves. Boil for 30 seconds before transferring to a bowl of cold water.
3) When the basil and garlic has cooled, drain and shake away excess water.
4) Place the garlic, basil, oil, pine nuts and parmesan in a food processor and blend until smooth
5) Once the pasta is cooked, drain, and combine with the pesto sauce.

*The salt content of parmesan varies considerably, be sure to check the label before purchasing.

Back