I LOVE pasta.
Aside from cheese, pasta is probably my greatest passion.
And much alike cheese, it can be infused and rethought, enjoyed traditionally or with a dash of modernity.
So with pesto… you just cannot go wrong. It’s equal parts fresh and creamy, and if you are like me and worship Massimo Bottura, you’ll also known it can be reinvented many ways.
The recipe below is classic, simple, easy to make.
What you’ll need:
– 1/2 cup pine nuts
– 4 cups fresh basil leaves
– 1/2 grated parmigiano reggiano
– 1 garlic clove
– sea salt and pepper to taste
– 1/2 cup extra virgin olive oil
How you make it:
• Roast the pine nuts in a pan until golden.
• In a food processor, combine nuts, basil, parmigiano, olive oil and garlic until you get a homogeneous paste.
• Add salt + pepper to taste.
Tips:
– This recipe can be easily frozen and saved for later: pour the pesto into an ice-cube tray. Then all you’ll have to do is throw a couple of pesto cubes when you want some basil deliciousness!