Pesto alla Genovese (Vermicelli with Basil and Pine Nuts Pesto)
Servings: 6
Ingredients
- 1 package of vermicelli or angel hair (capellini)
- 4 cups of basil leaves
- 4 garlic cloves pressed with the blade of a knife
- ½ cup of pine nuts
- ½ cup of extra virgin olive oil
- Coarse sea salt
- ¼ cup of Parmesan cheese grated (I used Grana Padano)
Instructions
- Put the water for the pasta to boil.
- In a food processor, process the basil, nuts, garlic and salt to taste. While processing, add the olive oil and process until everything is well combined.
- Pour the pesto in a bowl, add the cheese and mix well. You may need to add some more olive oil.
- In the meantime, cook the pasta and once it’s al dente, strain it, and let some fresh water run on top to stop cooking.
- Strain again.
- In a big bowl mix the pesto with the pasta.
- Garnish with a sprig of fresh basil.
Notes
You may need to reserve a couple of spoons of the water where the pasta was boiled to add to the pasta bowl and combine it with the pesto.