3 cups of basil leaves
1 cup of parsley
2 cloves of garlic
1/3 cup of pecorino or parmesan cheese, grated
1/2 cup of pine nuts or walnuts
4 tomatoes, peeled and seeded (550g)
1 1/2 cups of olive oil (360ml)
1 baking potato, thinly sliced
500g of long pasta, such as linguine, spaghetti, or fettuccine
Salt and black pepper to taste
3 cups of basil leaves
1 cup of parsley
2 cloves of garlic
1/3 cup of pecorino or parmesan cheese, grated
1/2 cup of pine nuts or walnuts
4 tomatoes, peeled and seeded (550g)
1 1/2 cups of olive oil (360ml)
1 baking potato, thinly sliced
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
A large pot filled with boiling salted water, cook the potato and pasta until al dente
Drain and transfer to a bowl
Add 3/4 cup of the pesto and mix well
Add more pesto on top and serve with the pasta and potato still warm
615 calories per serving
Note: It is difficult to prepare less than the recommended amount of pesto in a food processor, so you will have leftovers
Store it in an airtight container with olive oil, cover, and refrigerate for four to five days or freeze for up to six months.
