2020-08-13 / test@t

Spaghetti with pesto

Pesto sauce has long ceased to be something exotic for us. Famous chefs playfully modify the recipe, adding more and more new ingredients to the sauce. But sometimes you want to go back to the origins, remember "how it all began." The traditional pesto is made in a stone mortar of garlic, Ligurian basil leaves, pine nuts and wonderful Ligurian olive oil with a light, slightly fruity taste. Spicy sheep pecorino cheese complements the sauce. The simplest spaghetti, seasoned with a spoon of such pesto, turns into a bacchanalia of taste.

Ingredients

100 g of parmesan
1 clove of garlic
4-5 fillets of anchovies
2 thick cedar nuts
2 small bunches of basil
320 g spaghetti
100 ml extra virgin olive oil
salt

STEP-BY-STEP COOKING RECIPE

Step 1

Grate the parmesan on a fine grater. Place the garlic, anchovies and pine nuts in a stone mortar and rub thoroughly into a paste. Add the basil leaves little by little, all the while rubbing into a paste.

Step 2

Add Parmesan and stir, add as much olive oil to make a thick sauce.

Step 3

Boil spaghetti in boiling salted water until al dente according to package directions. Drain in a colander, retaining some of the pasta water.

Step 4

Transfer half of the pesto to a bowl and add 3-4 tbsp. l. pasta water, stir. Add spaghetti, stir and serve.

Step 5

Transfer the rest of the sauce to a lidded jar and refrigerate.

Cooking time

35m

Servings

Catalog