ligurian pesto with spaghetti
Author: 
Recipe type: pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 8 ounces (227 g) fresh basil leaves
  • 1 cup grated Parmesan cheese, plus more for serving
  • 3 tablespoons pine nuts, lightly toasted
  • 1 garlic clove, coarsely chopped
  • ½ cup mild extra-virgin olive oil, plus more for drizzling
  • 1 pound dry spaghetti
  • salt
Instructions
  1. Bring a large pot of lightly salted water to a boil. Set a colander in a large bowl of ice water (to make it easier to strain the basil later).
  2. Working in batches blanch basil for 10 seconds. (I used my tongs to hold a tuft of basil and stems, dipped it in the water for 10 seconds, then immediately transferred to colander in ice water. Allow to cool completely. Set aside ½ cup blanching water and KEEP THE OTHER BLANCHING WATER IN THE POT.
  3. Drain basil by lifting colander from ice water. Squeeze excess water from basil and transfer to paper towels to dry.
  4. Place blanched basil, 1 cup Parmesan, pine nuts, and garlic in a food processor. Pulse until well combined, adding blanching water by tablespoonfuls to thin if needed. Stop occasionally to scrape down sides. Process until a smooth, thick puree forms, about 1 minute.
  5. Transfer basil mixture to a medium bowl. Stir in ½ cup olive oil (or gently pulse in the food processor, if you haven't moved the basil mixture into the medium bowl yet). Season to taste with salt
  6. Return blanching water in pot to a boil; add more salt. Cook spaghetti, stirring occasionally, until al dente.
  7. I used half of the prepared pesto for 1 pound of spaghetti, and froze the other half. When mixing the pesto with the spaghetti, toss vigorously and drizzle with olive oil. Season with more salt, if needed. Sprinkle with cheese.
  8. Enjoy with your loquacious noodle-lovers.
Recipe by story of a kitchen at https://www.storyofakitchen.com/pasta-recipes/ligurian-pesto-spaghetti/