Spaghetti Pesto Genovese Recipe

How to make Spaghetti Pesto Genovese

This classic Italian pesto originates from the Ligurian region known for its Basil produce. It is a staple in Italian cuisine, made from 5 simple ingredients and is one of the most loved sauces in Italian cuisine. It pairs best with long-cut pasta such as spaghetti or tagliatelle.

Ingredients of Spaghetti Pesto Genovese

• 4 cups Fresh Basil Leaves
• 1 cup Parmesan Cheese (about 2 ounces)
• 1/2 cup Extra Virgin Olive Oil
• 1/3 cup Pine Nuts
• 4 Garlic Cloves (minced)
• 1/4 tsp Salt (more to taste)
• 1/8 tsp Freshly Ground Black Pepper (more to taste)
• 500 g Spaghetti Pasta

How to Make Spaghetti Pesto Genovese

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1.

Blend the 5 ingredients in a mixer until its smooth and then cover with olive oil and store it. Chef's tip : Use one extra virgin olive oil for the best taste.

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2.

Bring a pot of water to boil, season oil with salt and add olive oil to prevent pasta from sticking. Chef's tip: Add pasta in water only after bringing it to a boil or else you loose the starch from the pasta in the water.

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3.

Cook your spaghetti for 9 minutes or until almost al dente and then strain. Once done, take off the heat. In a pan, add your pasta with 1/2 cup pasta water and add your pesto. Chef's tip : Never cook pesto sauce on a heat as it can get bitter very easily.

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4.

Mix well until the sauce has evenly coated the pasta. Plate in a pasta dish and garnish generously with parmesan and olive oil and serve! Chef's tip : There is no such thing as too much parmesan!

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5.

To put a twist on this recipe you can add mint and thyme to your blender to add a refreshing kick to your pesto. You could also add toasted bread crumbs as a garnish to your pasta dish to add more texture to your dish.

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Tags:

• Spaghetti
• Spaghetti Recipe
• Spaghetti With Pesto Sauce