Starters Recipes - Spaghetti with Pesto

Ingredients

• 14 large basil leaves

• 2 garlic cloves, chopped

• 5 ml/1 tsp coarse sea salt

• 15 ml/1 tbsp toasted pine nuts

• 30 ml/2 tbsp freshly grated Parmesan cheese

• 45 ml/3 tbsp olive oil

• Freshly ground black pepper

• 225 g/8 oz spaghetti

• Flakes of butter

• Extra Parmesan cheese

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Method:

1. Place the basil leaves in a blender or food processor with the garlic and salt and run the machine until they form a puree, or pound in a pestle and mortar.

2. Add the nuts and measured cheese and blend until smooth, scraping the mixture from the sides as necessary, or pound in the mortar.

3. Gradually add the oil a drop at a time until the mixture becomes a thick green sauce. Add a good grinding of pepper.

4. Meanwhile, cook the spaghetti according to the packet directions. Drain and return to the saucepan.

5. Add the pesto and toss over a gentle heat until glistening. Serve dotted with the butter and Parmesan cheese.