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Ingredients
- If you are making spaghetti with pesto sauce, this will serve 4 people - with 12 oz of spaghetti or other pasta.
- 6 tablespoons of a good quality extra virgin olive oil
- sliced garlic clove - I used half clove, but if you like a stronger garlic taste you can use 1 or 2
- 1 tablespoon of pine nuts
- 1 oz of fresh basil
- 4 tablespoons of freshly grated Parmesan cheese
- salt (this will help keeping the bright green color of the basil once it's crushed!)
Preparation
Step 1
The preparation takes no more than 15 minutes. By the time we boil some water and cook the spaghetti, the pesto will be ready.
In the case (like mine) that pastle and mortar are not readily available, you can use a blender or a food processor. The result is as good... or so I say! Well, I can tell you for sure that this pesto is so good that you will not question it!
If you are making spaghetti with pesto sauce, this will serve 4 people - with 12 oz of spaghetti or other pasta.
Directions:
Combine the oil, garlic and pine nuts in a food processor and pulse until chopped.
Add the basil and salt, and pulse a little more. Don't over do it.
Add the Parmesan cheese and mix well with a spoon. If the sauce is too dense, add a little more olive oil.
and make these beautiful and elegant puff pastry flowers filled with creamy chocolate and crushed hazelnuts