Ingredients 450g Dried Spaghetti
60g Pine nuts
60g Fresh Basil Leaves
60g Fresh Parmesan or Pecorino Cheese
2 Large Cloves of Garlic, finely chopped
125ml Good Quality Olive Oil
Salt, Freshly Ground Black Pepper
30g Grated Parmesan Cheese (for serving)
12 Roughly Torn Basil Leaves (for serving) Method
1.Using a Pestle and Mortar, roughly pound the Pine nuts, taking care not to pulverise them completely 2.Put the Basil leaves, Parmesan cheese and garlic into a food processor and blend to a paste 3. With the machine running, trickle in the olive oil to give a creamy sauce 4. Bring a large pan of well salted water to the boil and add the spaghetti 5. Cook the pasta until al dente or just cooked 6. Drain the pasta, toss the pasta with the basil mixture 7. Add the pine nuts and toss together thoroughly. Check the seasoning and serve with some roughly torn basil leaves and grated parmesan Want to find out about other herbs? Click here to return to the main page.
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