Basil Pesto recipe
This pesto is absolutely perfect when teamed with fresh egg spaghetti. Garnish with some olive oil and extra grated parmesan for a truly Italian dinner.
Ingredients:
- 30g walnuts
- 30g pine nuts
- 30g basil leaves
- 15g butter
- 2 cloves of garlic, minced
- 175g extra virgin olive oil
- 100g grated parmesan
Directions:
Put the walnuts, pine nuts, basil leaves, butter and garlic into a food processor. Whiz them together until a smooth paste forms.
Gradually pour the olive oil into the food processor, blitzing all the time, until fully combined.
Add the parmesan cheese and give it a final blitz to mix.
Serve tossed into hot spaghetti.
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