3 tablespoons of fresh basil leaves
1 tablespoon of parsley
2 cloves of garlic
1/3 cup of grated pecorino or parmesan cheese
1/2 cup of pine nuts
4 tomatoes, peeled and seeded (550g)
1 1/2 cups of olive oil (360ml)
1 unpeeled potato, cut into fine slices
500g of long pasta, such as linguine, spaghetti or fettuccine
Salt and black pepper to taste
3 tablespoons of fresh basil leaves
1 tablespoon of parsley
2 cloves of garlic
1/3 cup of grated pecorino or parmesan cheese
1/2 cup of pine nuts
4 tomatoes, peeled and seeded (550g)
1 1/2 cups of olive oil (360ml)
1 unpeeled potato, cut into fine slices
500g of long pasta, such as linguine, spaghetti or fettuccine
Salt and black pepper to taste
Prepare the pesto: place all ingredients except the potato and pasta in a food processor
Process until you get a smooth paste
In a large pot with plenty of boiling salted water, cook the potato and pasta until al dente
Drain and transfer to a bowl
Add 3/4 cup of pesto and mix well
Add more pesto on top and serve with the pasta and potato still warm
615 calories per serving
Note: It's difficult to prepare less than the recommended amount of pesto in this recipe, so you may end up with 2 1/4 cups of leftover pesto
Store it in an airtight container, cover with olive oil, seal and refrigerate for four or five days
In the freezer, it lasts for up to six months.
