Recipe Description
A delicious sauce that you can use for any pasta dishes or with meat.
Recipe Ingredient
- For Pesto Sauce:
- 260gm basil leaves, washed and pat dried
- 3 medium garlic cloves, chopped
- 30gm pine nuts
- 70ml extra virgin olive oil
- 30g Parmigiano-Reggiano
- 1/4 tsp salt to taste
- For spaghetti:
- 500g pasta
- water for boiling
- salt to taste
- 30g Parmigiano-Reggiano
- extra pine nuts (optional)
Instructions
- Clean the basil leaves and ensure it's pat dried.
- Transfer all ingredients into a food processor and pulse till the ingredients are blended into a paste.
- Scoop out the paste and mix with extra virgin olive oil.
- Add grated Parmigiano-Reggiano cheese and mix till combined.
- Bring a pot of water to boil. Once boiling point is reached and the water is bubbling, put in the spaghetti and cook for around 20 mins.
- Retain some brine water and strain spaghetti and place the spaghetti in cold water to cool for a few seconds. Strain from water and set aside.
- Combine spaghetti, pesto sauce and some brine sauce in a bowl and toss.
- Grate Parmigiano-Reggiano cheese over it, add some pine nuts and enjoy!
To make pesto sauce:
To prepare spaghetti:
