2 tbsp/25g/1 oz fresh basil leaves
2 cloves garlic
pinch salt
½ cup/50g/2oz pine kernels
½ cup/50g/2oz Parmesan cheese
½ cup/100ml/4fl oz olive oil
1 lb/450g spaghetti or tagliatelle, cooked and drained
2 tbsp/25g/1 oz butter
Serves 4-6
1-Blend the basil leaves in a liquidizer. Add the crushed cloves of garlic and olive oil. Process
for a few seconds.
2-Gradually add the pine kernels, Parmesan cheese, season remembering that Parmesan has a
salty taste. The consistency should be thick and creamy.
3-Melt the butter in the saucepan and reheat the cooked pasta. Remove from the heat and mix 2
tbsp/25g/1 oz pesto with the pasta. Serve on individual plates with a spoonful of pesto on each
helping. Parmesan can be added last.
NOTE
The pesto is never heated. It can be served at the table but make sure the pasta is hot.
2 cloves garlic
pinch salt
½ cup/50g/2oz pine kernels
½ cup/50g/2oz Parmesan cheese
½ cup/100ml/4fl oz olive oil
1 lb/450g spaghetti or tagliatelle, cooked and drained
2 tbsp/25g/1 oz butter
Serves 4-6
1-Blend the basil leaves in a liquidizer. Add the crushed cloves of garlic and olive oil. Process
for a few seconds.
2-Gradually add the pine kernels, Parmesan cheese, season remembering that Parmesan has a
salty taste. The consistency should be thick and creamy.
3-Melt the butter in the saucepan and reheat the cooked pasta. Remove from the heat and mix 2
tbsp/25g/1 oz pesto with the pasta. Serve on individual plates with a spoonful of pesto on each
helping. Parmesan can be added last.
NOTE
The pesto is never heated. It can be served at the table but make sure the pasta is hot.
