Basil and Pine Nut Pesto and Pesto Pasta
Inspired by all the pots of basil on sale in the local Zurich supermarkets (and a meeting this morning with top Zurich chef Frank Widmer about Il Tavolo) I made this easy pesto recipe this evening to serve with bread as a dip. It was delicious and only took a few minutes to make.
You could also simply add a little more oil and serve it on its own with pasta and finish it off with some slices of parmigano. As a guide you need to allow 75g – 115g dried pasta per person.
A large handful of basil leaves (30 – 40 approx)
2 small (or one large) garlic cloves crushed
25grams (1 oz) pine kernels
50g (1 3/4 oz) Parmigano cheese roughly grated
3 tablespoons good quality virgin olive oil
salt and pepper
1. Place all the ingredients (except salt and pepper ) in a blender (it should be a fairly powerful one) and blitz till smooth. If you don’t have a blender simply use a pestle and mortar.
2. Add salt and pepper to taste and serve in a bowl with breads and dips.
3. To serve with pasta simply bring to the boil a large pan of salted water add the dried pasta and cook f0r 8-10 minutes until it is al dente.
4. Drain the pasta and put in serving dish and toss in the pesto and mix well.