No-brainer Basil Pesto

Enjoy the last of end-of-season basil with this simple recipe that puts the taste of Summer on your plate. If you’re in the northern hemisphere, think about planting basil to add to Summer salads.

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BASIL PESTO with spaghettini
(makes 1 1/2 – 2 cups of pesto, serves 4)
3 cups of fresh basil leaves
2 large garlic cloves
1/2 cup of raw pine nuts, plus extra to garnish
1/3 cup parmesan cheese, coarsely grated
3/4 cup extra virgin olive oil

Put all ingredients into a food processor and process until pine nuts and basil leaves have been minced into a smooth paste.

Simmer spaghettini in plenty of water, and drain when cooked al dente.
Mix pesto through the spaghettini, and garnish with finely grated parmesan cheese and pinenuts. Season with salt, to taste.

 

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