Spaghetti with Pesto

Ingredients

• 100 g pine nuts
• 3 bunches basil
• 3 Garlic cloves
• 1 piece parmesan (ca. 50 g)
• 100 ml olive oil
• salt (to taste)
• 500 g spaghetti
• 2 l salted water
• oil (for the pasta water)
• fresh grated parmesan (for topping)
• Basil

Instructions

1. 1.

   Roast the pine nuts in a dry pan until golden brown; let cool.

2. 2.

   Wash the basil, shake off excess moisture and pluck the leaves from the stems.

3. 3.

   Peel the garlic cloves and roughly chop them. Grate the parmesan.

4. 4.

   Add the basil, garlic, pine nuts, and cheese to a blender with some olive oil. Begin blending and gradually add more oil until it forms a smooth but not liquid paste. Add salt to taste; the pesto should be robust in flavor and the salt should round everything out.

5. 5.

   Cook the spaghetti according to package instructions in salted water with olive oil until al dente, drain, and immediately mix in a bowl with the pesto.

6. 6.

   Serve the noodles garnished with a little grated parmesan and basil leaves.