Yields
4 servings
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ingredients
2
clove garlic, minced
2
cup basil leaves, cleaned (500 ml)
1
cup parsley leaves, cleaned (250 ml)
¼
- ½ cup extra virgin olive oil (75 ml)
Coarse salt and freshly cracked black pepper
Extra virgin olive oil, for drizzling
Grated Parmigiano-Reggiano cheese, to taste, for garnish
Toasted and chopped pine nuts, for garnish
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directions
Step 1
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain.
Step 2
Put garlic, basil and parsley into the bowl of a food processor and pulse for a few minutes, until finely chopped. With processor running, pour in enough olive oil to bring it together into a smooth, loose paste. Season with salt and pepper.
Step 3
Toss the pasta with enough of the pesto to coat well. Add salt and pepper, drizzle with olive oil and garnish with cheese and pine nuts.
Step 4
Store any unused pesto in an airtight container in the fridge or freeze in ice cube trays and then store cubes in resealable plastic bags in the freezer.