Pasta with pesto

Home-made pesto is incomparable with the one you can buy in shops. It is prepared with simple and genuine ingredients, and its taste and aroma will be enchanting. It can be quickly and easily prepared with an electric blender.

For 4 persons

Ingredients:

50 grams of basil leaves, possibly small and biological
1 garlic clove
5-6 TSP extra-virgin olive oil
50 grams of parmesan and dry pecorino cheese
3 TSP pinenuts
320 grams of pasta (trofie or linguine)

Directions:

Gently wash and dry the basil leaves. Put them in the bowl of a blender, add the garlic clove, peeled, cheese in small pieces, pine-nuts and the extra virgin olive oil. Blend till you obtain a thick cream.
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Cook the pasta in boiling water with salt. Put the pesto cream in a bowl that can contain the pasta, and make it thinner by adding few TSP of the pasta boiling water, till obtaining a creamy sauce. Drain the pasta, add it to the pesto, mix and serve.

Tips:

• Basil leaves should not be washed but simply cleaned with a humid paper towel.
• Remove the central part of the garlic clove for a milder taste.
• Traditionally, add a potato cut in 1cm side cubes and string beans cut in pieces of 1cm, to the pasta boiling water.
• You can keep the pesto sauce in the fridge in glass pot, covered with extra-virgin olive oil and closed with the lid.
• Pesto can be frozen – you may keep it up to 1 month.