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.
Ingredients
- 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
Directions
- We start and boil the spaghetti.
- 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)
- 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.
- 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)