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.
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.
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.
Put the pasta in a deep plate, put the pesto sauce on top, sprinkle with freshly ground black pepper and pine nuts.