Pesto is a generic word for anything that is made by pounding, hence the word is used for several pestos in Italy. The sauce itself originates from Genoa region in Italy, most popular pesto being Genoese pesto. Traditionally it is prepared in a marble mortar with a wooden pestle and consists of Crushed garlic, European pine nuts, coarse salt, basil leaves and hard cheese ; blended with olive oil.
Vegetarian , healthy and quick meal
Ingredients
70-100 ml olive oil , plus an extra splash
100 g almonds
a few sprigs of fresh basil
50 g Parmesan cheese
1/2 Lemon
300 g rocket/arugula
Method
Cook spaghetti as instructed on the box - stir in a colander with a splash of oil and a pinch of sea salt. Toss, then set aside over a bowl to drain.
For the pesto, toast the almonds, then pulse in a food processor. Pick in the basil leaves, grate in the Parmesan, squeeze in the lemon juice and most of the rocket (saving some to serve) and pulse to form a paste.
Slowly add the oil and pulse again until smooth. Season and toss the pesto through the spaghetti. Scatter over the saved rocket and serve.
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