A family favourite I like to whip up on lazier days.
For the pesto:
50g toasted pine nuts
50g parmesan cheese
2 garlic cloves, roughly chopped
A handful of basil
50ml Extra Virgin olive oil
Salt to taste
- Pound the pesto ingredients to a paste in a pestle and mortar or food processor.
- Cook pasta in a large saucepan of boiling salted water until al dente. Drain and put back into the pan .
- Gently toss everything together allowing the Pesto to coat the pasta evenly.
- Serve immediately and enjoy !