Spaghetti with Green Pesto

Ingredients

• 70 g pine nuts
• 3 bunches basil
• 3 cloves garlic
• 50 g Parmesan (1 piece)
• 100 ml olive oil
• Salt
• 500 g whole wheat spaghetti

Instructions

1. 1.

   For the pesto, toast the pine nuts in a dry pan until golden brown, transfer to a plate and let cool. Wash the basil, shake off excess water and tear the leaves from the stems. Peel and roughly chop the garlic cloves. Grate the Parmesan.

2. 2.

   Place the basil with garlic, pine nuts, and cheese in a blender with some olive oil. Begin blending, adding enough oil to create a smooth but not liquid consistency. Season with salt; the pesto should taste robustly of its ingredients, with salt merely rounding it out.

3. 3.

   Cook the spaghetti according to package instructions in plenty salted water until al dente, drain, let sit briefly, and immediately toss with the pesto. Serve on pre-warmed plates, optionally sprinkle with grated Parmesan and garnish with basil.