Homemade pesto is one of the easiest things to make and it’s full of great flavor from the fresh herbs you use. Traditional pesto usually includes pine nuts but I prefer mine without them, but feel free to add in a handful of them here as well if you like. When using only a few ingredients, be sure to use the best quality of each that you can.
2 ounces spaghetti
1 cup packed fresh basil leaves, washed
1 small clove garlic, roughly chopped
Salt, to taste
Freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano, plus extra for garnish
2-3 tablespoons extra virgin olive oil
1. Bring a pot of water to boil and add salt. Add pasta and cook for 7-10 minutes, until al dente. When pasta is done, drain and transfer to a medium bowl.
2. Meanwhile, make pesto. In a food processor, combine basil, garlic, salt, pepper and Parmigiano-Reggiano. Slowly stream in olive oil and process until smooth. Transfer pesto to bowl of pasta and gently toss to combine. Serve warm, along with additional Parmigiano-Reggiano.
Serves 1.Pin It