Ingredients
- 16 oz 450 grams spaghetti
- 2 cups fresh basil leaves packed
- 1/3 cup pine nuts
- Garlic – 2 medium cloves garlic minced
- 1/2 cup extra-virgin olive oil
- 3/4 cup freshly-grated Parmigiano Reggiano (Parmesan) 1/2 cup for the pesto + 1/4 cup for topping the finished dish
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp chili flakes optional, for heat
Instructions
- To a food processor, add the basil leaves, pine nuts, minced garlic, salt, and black pepper, and give it a mix.
- Add the 1/2 cup of parmesan, and give it a mix.
- Drizzle in the olive oil, while blending the mixture.
- Boil the spaghetti according to the package instructions. Add the drained spaghetti and fresh basil pesto to a large pan.
- Add 1/4 cup of the pasta water to the pasta and pesto.
- Give it a mix over low heat for about 30 seconds until the spaghetti, pasta water, and basil pesto are well incorporated.
- To serve, use your tongs to roll and nestle a sizeable portion of pesto spaghetti into the middle of your plate. Then grate a generous amount of parmesan cheese over the top (and optionally some chili flakes for heat) and finish with a few basil leaves to add just a smidge of freshness to that already mouthwatering aroma.
Notes
Parmigiano Reggiano - Parmigiano Reggiano is a high-quality Parmesan cheese produced in specific regions in Italy. In the EU, all cheese labeled as 'Parmesan' is Parmigiano Reggiano. In the U.S. and generally outside the EU, go for the one labeled specifically as Parmigiano Reggiano (rather than just 'Parmesan') to get the high-quality one produced in Italy.