A simple easy to prepare dish, perfect for when you are in a rush.
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500g spaghetti (plain or wholewheat)
A big bunch of basil
6 tbsp good quality olive oil
60g pine nuts (lightly toasted) and some kept aside for serving
55g Parmesan, grated
cloves of garlic
1 tbsp lemon juice
Cook the spaghetti according to the packet instructions.
Meanwhile, toast the pine nuts in a dry pan on a medium heat for approximately 4 minutes ensuring to keep turning the nuts so they do not burn.
Place basil (keeping some aside for serving) olive oil, garlic, toasted pine nuts (keeping some aside for serving), Parmesan and lemon juice. Using a food processor or a hand blender blitz the ingredients until you have a smooth paste.
Drain the pasta and toss through the pesto. Then add extra toasted pine nuts. Divide into bowls. Grate over some Parmesan and garnish with a basil leave.