Pasta with Italian Pesto Sauce
Pasta and Pizza • Italian
Description
Instead of basil, you can use arugula or parsley, especially if you can't find fresh basil. It's good to add a few pine nuts (about four pinches) to the walnuts. Or you can use only pine nuts, in which case use about eight pinches. Regular table salt can be used, not coarse salt. But the Parmesan must be real Parmesan, preferably from Liguria.
Ingredients
- Fresh basil leaves 2 bunches
- Grated Pecorino Pepato Cheese 8 tablespoons
- Walnuts 8 pieces
- Garlic 2 heads
- Olive Oil 5 fl oz
- Table Salt a pinch
- Pasta (corkscrew) 20 oz
Step-by-Step Guide
Step 1
Thoroughly wash the basil in a colander, dry it, and separate the leaves from the stems. Only the leaves are needed.
Step 2
Place the garlic and salt in a food processor. Turn on the processor and wait until the ingredients are chopped into small pieces.
Step 3
Now add the basil leaves to the food processor. Let them also break into small pieces.
Step 4
You can now put water for the pasta in a large pot over high heat. Cover with a lid to boil faster.
Step 5
Add the Parmesan to the food processor. Let it meet the same fate as the previous ingredients.
Step 6
Now add the walnuts. Again, wait for a complete blend with the mixture.
Step 7
If the water has boiled, add a little salt (if desired, the pesto is already salty) and throw in the pasta, reducing the heat to medium. If the water hasn't boiled yet, do this step later.
Step 8
Add the olive oil to the mixture, turn the processor or mixer to maximum — everything should blend into a homogeneous sauce. If any pieces are stuck to the walls or lid, scrape them off, drop them back into the mixture, and repeat the process.
Step 9
The pesto sauce is ready, and so is the pasta. Drain the pasta in a colander, and pour out the water. Return the pasta to the pot, mix in the sauce, and serve. Plate it up like in Italy.
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