Spaghetti with basil pesto

Spaghetti with basil pesto

 

400g spaghetti pasta

100g pine nuts

175ml extra virgin olive oil

1 cup basil leaves, firmly packed

2 cloves garlic

salt and cracked black pepper

100g grated parmesan cheese, plus extra

 

Cook spaghetti in plenty of lightly salted boiling water until just cooked. Drain, reserving about 3 tablespoons of the cooking water and return spaghetti to the saucepan.

Meanwhile, for pesto, place pine nuts in a small frying pan and dry roast over low heat until golden, tossing frequently to prevent burning.

Place half a cup of olive oil and remaining ingredients except cheese in a food processor and blend to a paste. Stir in remaining olive oil and cheese.

To serve, add cooking water and pesto to spaghetti, toss gently to combine and serve in warm pasta bowls. Pass extra grated parmesan.

Serves 4-6