Pasta with Pesto Sauce

Name: Pasta with Pesto Sauce
Ingredients: 50 g fresh basil; 50 g parmesan; 50 ml olive oil (unrefined is best); 2 tbsp pine nuts; 1-2 cloves garlic; salt; pasta (spaghetti, bow ties, shells, penne, etc.)

Pesto is a delicious Italian sauce that originates from Genoa. It's made from fragrant fresh basil, hard parmesan, garlic, toasted pine nuts, and quality olive oil. I strongly recommend using exactly the ingredients listed here — only with these will you get a truly authentic pesto with a wonderfully fresh, harmonious, and well-balanced flavor. I suggest serving this amazing sauce over pasta. This recipe makes enough pesto for about 3–4 servings of pasta.

Ingredients:

50 g fresh basil
50 g parmesan
50 ml olive oil (unrefined is best)
2 tbsp pine nuts
1-2 cloves garlic
salt
pasta (spaghetti, bow ties, shells, penne, etc.)

How to cook pasta with pesto sauce

Rinse the basil, pat it dry, remove the leaves from the stems, and place them in a food processor.

Add the pine nuts, a pinch of salt, and the garlic (peeled and cut into a few pieces).

Add the parmesan, cut into rough chunks, and pour in the oil.

Pulse briefly. You don't want a completely smooth consistency — on the contrary, the sauce should remain slightly chunky, made up of small pieces.

Something like this. If you don't have a food processor, you can use a mortar and pestle to make the sauce.

Cook the pasta according to the package instructions.

Plate the pasta and spoon the pesto sauce on top. By the way, this wonderful sauce pairs well with more than just pasta — it also goes great with poached fish, meat, or simply with fresh white bread.