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Pesto Pasta


Pesto pasta is a firm family favourite. Once you have made fresh there is no going back to shop bought pesto.



350g Dried spaghetti pasta For the pesto:

70g Pine nuts, toasted in the oven for 8 minutes at 160c 1 garlic clove
1 tsp Salt
1 large bunch of fresh basil leaves

30g Parmesan, finely grated, plus more for serving 80ml extra-virgin olive oil


Here’s how:


Cook the pasta in large pan of salted boiling water for 9-10 minutes.
To make the pesto, place the garlic, nuts and a sprinkle of salt into a pestle and mortar or a small food processor.
Blend or crush together with the olive oil.
Chop the basil leaves gently and add to the pestle and mortar or food processor and mix together.
Add the grated cheese and taste for seasoning.
While the pasta is cooking and almost ready, lift out a ladle of the starchy cooking water and place in a large frying pan.
Add several tablespoons of pesto and stir together.
When the pasta is cooked lift out of the water with some tongs and add to the frying pan.
Stir together and serve with a few fresh basil leaves, a sprinkle of Parmesan and a few extra pine nuts for a little crunch.

Try serving with a Sauvignon Blanc, Chablis, Albariño, Grüner Veltliner, or Pinot Gris


Recipe by Peter Sidwell

Pesto Pasta

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