Spring pasta with pesto
Madly in love with spaghetti with pesto sauce, and as soon as fresh basil appeared on sale in Salekhard (expensive, by the way), I immediately bought both green and purple! I really like to make pesto from ordinary parsley, but this time I added basil and walnuts, in addition to pine nuts.
Ingredients
Servings 2- spaghetti or zitoni - 100 g per serving
- parsley - large bunch
- green basil - 2 stalks with leaves
- purple basil - 2 stalks with leaves
- olive oil - 100 ml
- walnuts - 50 g
- pine nuts - 50 g
- freshly ground black pepper - to taste
- salt - to taste
Cooking
Step 1
Wash the greens, dry, put in a blender along with walnuts, gradually pour in 50 ml of olive oil in a stream and chop. If necessary, add more olive oil for a thinner consistency while continuing to blend the greens on low speed.
Step 2
Pour water into a large saucepan, bring to a boil, add salt to taste, put spaghetti (or other long thin pasta), cook until al dente, drain the water, leaving half a cup. Toast the pine nuts in a dry frying pan until golden brown, leave to cool.
Step 3
Put the pasta in a deep plate, put the pesto sauce on top, sprinkle with freshly ground black pepper and pine nuts.