You surely have seen a lot of variations of pesto (translated means “crush”).
However, I would like to introduce you the one and only traditional way of pesto Genovese (of Genoa, Liguria). A simple, delicious and cold sauce for the pasta.
I love to make this dish only in spring or summer time, only when there is good fresh basil on the market.
So I had the idea to open the pesto season in my kitchen. And as an occasion, I took the birthday of my husband to serve this delicious spaghetti at dinner.
Here is my recipe!
Spaghetti with pesto sauce
- 400g spaghetti
- 50 g basil leaves
- ½ cup of olive oil
- 1 tbsp pine nuts
- 6 tablespoons grated Parmesan cheese
- 2 cloves of garlic
Bring the water to a boil and cook the spaghetti al dente.
Add all the ingredients in a food processor and blend.
Drain the spaghetti, place them in a large bowl and stir well with the pesto. Add a little oil.
Recipe from: emmiscookinside.blog
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