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Pesto alla Genovese (Vermicelli with Basil and Pine Nuts Pesto)
package of vermicelli or angel hair
cups of basil leaves
garlic cloves pressed with the blade of a knife
cup of pine nuts
cup of extra virgin olive oil
Coarse sea salt
cup of Parmesan cheese grated
(I used Grana Padano)
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.
In a big bowl mix the pesto with the pasta.
Garnish with a sprig of fresh basil.
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.