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Take a marble mortar and place inside the garlic cloves, after removing the inner germ. Work the garlic with a wooden pestle until you obtain a cream, then add the pine nuts and proceed in the same way.
Add the basil leaves, previously washed and dried, and a pinch of salt. Pound, and when the mixture is creamy add the Parmesan.
Finally pour in the oil and continue pounding until you obtain the desired consistency.
Now you are ready to dress the pasta with your pesto. Once al dente, drain it and mix it in a bowl with the pesto; if necessary, add a ladle of the pasta cooking water and stir.
Serve garnished with fresh basil leaves.
Pasta Pot
Large Bowl
Italia
| Energy (kcal) | 251.23 |
| Carbohydrates (g) | 31.62 |
| of which sugars (g) | 3.06 |
| Fat (g) | 8.47 |
| of which saturates (g) | 3.16 |
| Protein (g) | 13.36 |
| Fibre (g) | 1.74 |
| Salt (g) | 0.25 |
