Pesto pasta ala genovese


Very easy recipe, with pasta of your choice, light, aromatic and very tasty. Her homeland is Genoa, Italy, and she was soon loved by everyone.


  • 1 mat. Fresh basil
  • 500 g pasta of your choice
  • 3 cloves garlic
  • 30 g pine nuts
  • 30 g cashew nuts
  • 50 gr extra virgin olive oil
  • A little lemon (optional)
  • Or grated parmesan (or mixed with pecorino)
  • Salt Pepper


  1. We start and boil the spaghetti.
  2. In a small frying pan, roast the pine nuts and the broken cashew nuts. (I keep a small amount of both and I thicken them so that they look and to feel the taste more intense)
  3.  While we are boiling the spaghetti, we take the blender and put all our ingredients except the parmesan. Mash them in a blender, and then add the parmesan, which is grated at that time.
  4. Strain the spaghetti after keeping 1 cup of its water. Place the pesto in the spaghetti and stir. You may need a little water, so add some of the water we have kept from the spaghetti .. Mix well, and serve.

-We can keep our pesto in the fridge for a long time in a jar and on top by covering it with olive oil

-We do not mix our food with the pesto on the fire because you cook the cheese and separate it from the rest of the sauce and the oil (it will cut)

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