As our lockdown here in Italy continues, I keep thinking about where I want to go when this is all over. It’s a bit cold today, and I find myself dreaming of the beach. Maybe I will visit Ischia, or somewhere on the Adriatic Sea, or maybe I will enjoy a great Vermentino with a view in Sardinia.
I can dream, but for today, it’s time to stay at home… and cook!
Today’s recipe is pesto pasta, and you only need a few ingredients to prepare this delicious basil sauce. Fun fact: pesto was originally made with a mortar and pestle in Genoa, where Max (my husband and Ciao Andiamo co-owner) is from. If you want to store pesto, remember to put in a small box, pack it in, remove air pockets, and cover completely with olive oil. You can also freeze it!
Cris’ Pesto Pasta – serves 4
• 2 bunches fresh basil (around 4 cups)
• 1/2 cup freshly grated Parmesan Cheese
• 1/2 cup olive oil EVOO
• 1/2 pine nuts
• 1 clove garlic chopped, if you like
• 1/4 teaspoon salt
• 250/300 gr spaghetti or trofie
• 1 medium potato , in small pieces
– Cook pasta in a large pot of boiling water with potato until done
– While the pasta is cooking, wash and dry fresh basil leaves
– Add basil leaves and olive oil into the food processor and pulse to combine
– Add parmesan cheese and pine nuts
– Add salt, and then a spoonful of olive oil
– Add garlic, pulse on high to combine
– Pay attention that the processor do not get too warm
– Drain the pasta
– In a large bowl, mix pesto sauce into pasta. Stir in grated cheese
– Serve and enjoy your pesto pasta!