This simple pesto recipe is great for summer especially if you grow your own basil or are able to get fresh basil.
I remember Fiona loved to go to her farmer's market in Saratoga Springs, New York where lived, and when she Fiona found fresh basil at that market, she made this recipe and told me how great it turned out.
And Fiona was right. This simple recipe is easy and flavorful, and now my favorite summer recipe as well.
Ingredients
2 cups basil
2 tbsp pine nuts
2 large garlic
1/3 cup Romano or Parmesan cheese, freshly grated preferably
1/2 cup extra virgin olive oil
1 lb spaghetti
Direction
Put basil and pine nuts in a food professor and pulse a few times. Add garlic and cheese and pulse a few more times. Scrape down the sides of the food processor with a rubber spatula and then pulse a few more times.
Slowly pour the olive oil in while the food processor is running. This helps to keep the olive oil from separating.
Cook the spaghetti according to the package directions. Reserve 1/4 cup of the pasta water.
Transfer the spaghetti to a bowl, mix the pesto throughly with the reserved water. Drizzle over the olive oil and cheese and mix throughly. Season with salt and pepper.
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