Spaghetti with Pesto alla Genovese

Name: Spaghetti with Pesto alla Genovese
Total time: 25 min
Yield: 3
Ingredients: 300 g Spaghetti; 60 g fresh basil (leaves); 30 g pine nuts; 40 g Parmesan, freshly grated; 20 g Pecorino, freshly grated; 1 Stück garlic clove; 100 ml extra virgin olive oil; sea salt; black pepper, freshly ground

Classic Pesto alla Genovese made from fresh basil, pine nuts, Parmesan and Pecorino, enriched with extra virgin olive oil and garlic for a creamy texture. Served here with spaghetti, as is customary in Liguria.

By Timo · 3 servings · 25 minutes

Ingredients

300 g Spaghetti
60 g fresh basil (leaves)
30 g pine nuts
40 g Parmesan, freshly grated
20 g Pecorino, freshly grated
1 Stück garlic clove
100 ml extra virgin olive oil
sea salt
black pepper, freshly ground

Method

Bring water to a boil in a large pot and salt it generously.
Toast the pine nuts in a dry pan over medium heat, stirring, for 2 to 3 minutes until golden brown, then transfer to a plate and let cool.
Wash the basil leaves and pat them thoroughly dry. Peel the garlic clove and cut it in half.
Coarsely chop the basil, garlic, pine nuts, Parmesan and Pecorino with a immersion blender or in a mortar. Gradually drizzle in the olive oil until you have a creamy but still slightly grainy paste. Season with salt and pepper to taste.
Cook the spaghetti in the pot until al dente, reserving 1 cup of the pasta water before draining.
Drain the pasta, then stir it together with a splash of the pasta water into the pesto until everything is evenly glossy. Serve immediately.