spaghetti
pesto with parmesan
Originating in Liguria, Pesto alla Genovese is one of Italy’s most cherished pasta dishes. Fragrant basil, rich Parmesan, sharp Pecorino, and golden olive oil create a vibrant sauce that clings perfectly to al dente spaghetti — a true taste of Italian tradition.
INGREDIENTS :
500g spaghetti
80g fresh basil leaves
50g grated Parmesan
30g grated Pecorino
1 clove garlic
40g pine nuts (lightly toasted)
100ml extra virgin olive oil
Salt, to taste
[ serves 4 people ]
STEPS :
Crush basil, garlic, pine nuts, and salt in a mortar (or blender). Slowly add olive oil, then stir in Parmigiano and Pecorino until smooth
Boil spaghetti in salted water until al dente. Reserve a little cooking water, then drain
Toss spaghetti with pesto, adding pasta water to loosen. Garnish with extra Parmigiano and fresh basil
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