Cook and Scale
Pasta al Pesto Genovese
4 servings · 27 min total
Ligurian summer on a fork: spaghetti coated in a vivid basil pesto with pine nuts, garlic and Parmesan. Fresh, fragrant and never cooked.
Ingredients
- 400 g spaghetti
- 80 g fresh basil
- 50 g pine nuts
- 2 garlic
- 60 g Parmesan, grated
- 1¼ dl olive oil
- salt to taste
Contains: Gluten, Milk, Tree nuts
Allergen info is best-effort — please verify yourself.
Method
- 1.
Toast the pine nuts — Toast the pine nuts in a dry pan over medium heat for 3 minutes until golden, then let them cool.
- 2.
Blend the pesto — Blend the basil, pine nuts, garlic, Parmesan and a good pinch of salt, drizzling in the olive oil, into a vivid green pesto. Keep it loose.
- 3.
Cook the spaghetti — Cook the spaghetti in salted boiling water for 10 minutes until al dente, reserving a cup of pasta water before draining.
- 4.
Toss with the pesto — Off the heat, toss the spaghetti with the pesto and a splash of pasta water so it coats every strand. Never heat pesto directly. Serve immediately.