There are some commercial products that are excellent and that I wouldn’t hesitate using (say, puff pastry or dried spaghetti). But those little bottles of expensive pesto just don’t cut it. The real stuff tastes a million brazilion times better, and it’s really easy if you have a food processor.
The real stuff has a lot more garlic-punch than the commercial stuff so you’ll need to restrict for days where you are not meeting anybody the next day. You have been warned!
So here is the recipe:
Spaghetti with PestoCourse: Recipes
600 grams spaghetti
2 bunch basil (40 to 50 grams)
50 grams parmesan (freshly grated)
2 tablespoons pine nuts
3 garlic cloves
125 milliliters olive oil
50 grams parmesan (for serving at the table)
- Tip: For the cost-conscious, you can substitute grana padano for the parmesan and ground almonds for the pine nuts.
- Alternative: Bärlauchpesto (wild garlic pesto)
- Use wild garlic instead of the basil and garlic.
- Use the younger leaves – the bigger ones don’t provide a good consistency.
- Wash the leaves then dry thouroughly in a salad dryer.
- Since the garlicness of the wild garlic varies, you’ll have to go by taste. Add some more parmesan, some more oil, even add a garlic clove.
- Both pestos freeze really, really well.