Ingredients
- 100 g of grated Parmesan cheese
- 100 g of grated pine nuts
- 50 g of chopped basil leaves
- 3 cloves of garlic
- 5 ml of salt
- 1.5 dl of olive oil
Instructions
- Mix all the ingredients, except the oil, in a bowl.
- Place in a liquidiser and, using as little of the oil as possible, liquidise adding the oil a little at a time, until a smooth past is obtained.
- Put the pesto in a warm bowl and stir in circa 45 ml of the spaghetti cooking liquid.
Notes
Serve with spaghetti and a green salad.
A little story
One of Papounet’s creation after loads of trial and errors.