Spaghetti with Green Pesto
Pine nuts contain a lot of omega-3 polyunsaturated fatty acids, which have a positive effect on the health of the arteries. Vitamin E also provides protection against free radicals, which can cause damage to body cells.
As an aromatic herb, basil aids digestion by stimulating the production of bile.
Prepare double the amount of pesto and store it in a glass and covered with olive oil in the refrigerator - so nothing stands in the way of the next spontaneous pasta party. The pesto also tastes great with walnuts instead of pine nuts.
- For the pesto
- 70 grams Pine nuts
- 3 bunches Basil
- 3 garlic cloves
- 1 piece Parmesan (approximately 50 grams)
- 100 milliliters olive oil
- salt (if needed)
For the Pesto: Toast pine nuts in a dry frying pan, stirring, until golden-brown. Transfer to a plate and let cool. Rinse basil, shake dry and strip leaves from stems. Peel and coarsely chop garlic cloves. Finely grate Parmesan.
In a blender, combine basil, garlic, pine nuts and cheese with a little olive oil. Blend, adding more oil, until pesto is smooth but not thin or liquidy in consistency. Season lightly with salt: Pesto should have a strong flavor, and not be overwhelmed with salt.
Cook spaghetti in a large pot of salted boiling water until al dente, according to package directions. Drain briefly, then immediately mix with pesto. Divide pasta among warmed plates, sprinkle with grated Parmesan and garnish with basil.