Pasta with Green Pesto

Ingredients

• 100 g pine nuts
• 2 Handfuls Basil
• 2 Garlic cloves
• 100 g grated Pecorino cheese
• Salt
• 125 ml olive oil
• 500 g spaghetti
• Salt
• pepper (ground)

Instructions

1. 1.

   Roast the pine nuts without fat in a pan until golden yellow, then let them cool. Wash and dry the basil, shake off excess water, and pluck the leaves. Set aside some leaves for garnish. Peel the garlic and blend it with the basil, about two-thirds of the pine nuts, two-thirds of the pecorino, a little oil, and salt using an immersion blender. While blending, drizzle in the remaining olive oil in a thin stream until a creamy pesto forms. Season with salt.

2. 2.

   Cook the spaghetti in plenty of salted water al dente. Drain the noodles, mix them with the pesto, and serve on plates. Sprinkle ground pepper over the top.

3. 3.

   Serve garnished with the remaining pine nuts, cheese, and fresh basil leaves.