Genovese Pesto Spaghetti
Pesto is the classic sauce from the sweet basil leaf of the Italian Riviera. In its original form, pesto was made, pounded, in fact, in a mortar with a pestle, but hardly anyone can resist the lure of a blender or food processor when it comes to making pesto these days. This recipe is traditional, but not ironclad, for there are many variations, beginning with the simple substitution of walnuts for pine nuts.
Serves: 6Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 2 cups packed fresh basil leaves
- 1⁄2 cup virgin olive oil
- 1⁄3 cup pine nuts
- 1 clove garlic, peeled
- 1⁄2 tsp. salt
- 1⁄2 cup freshly grated Parmesan
- 2 Tbsp. freshly grated pecorino romano
- 3 Tbsp. unsalted butter, softened
- 1 lb. cooked spaghetti
- Put the basil leaves, olive oil, pine nuts, garlic, and salt in a blender or food processor and blend until completely chopped and combined. Remove the mixture to a bowl to fold in the grated cheeses and butter. Top spaghetti with sauce.