1 cup fresh basil leaves
2 cloves garlic, minced
1/4 cup pine nuts, chopped
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/2 cup olive oil
125 grams unsalted butter at room temperature
additional Parmesan cheese
1/2 pound pasta (such as spaghetti or linguine)
1 cup fresh basil leaves
2 cloves garlic, minced
1/4 cup pine nuts, chopped
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/2 cup olive oil
125 grams unsalted butter at room temperature
additional Parmesan cheese
1/2 pound pasta (such as spaghetti or linguine)
Bring a large pot of water to a boil
Use only the leaves of fresh basil, chopped
To make the pesto sauce, combine all the ingredients, except for the olive oil, in a blender or food processor
Add a little olive oil and blend until smooth
Liquefy the mixture by blending and stopping the machine frequently, until it reaches a creamy consistency
Cook the pasta in boiling water for about 6 minutes, until al dente
Drain the pasta and serve with generous helpings of butter and pesto sauce
Serve additional Parmesan cheese on the side
Italians don't usually use blenders: ingredients are simply pounded and ground in a marble mortar with a wooden pestle
However, it's much faster - and almost as enjoyable - to prepare the pesto in a blender.
