Ingredients
500g packet spaghetti
Freshly grated parmesan cheese
to serve
2 large bunches basil
washed, leaves removed
½ cup pine nuts
½ cup cashews
unsalted
60g finely grated parmesan
about 1 cup
5 tbsp extra virgin olive oil
1 clove garlic
peeled and chopped
Equipment
- 1 food processor
- 1 large pot
- 1 air-tight container
Instructions
- Place the basil leaves, pine nuts, cashews, parmesan, olive oil and garlic in a food processor and process until combined. Spoon into an air-tight container and keep in the fridge until needed.
- Bring a large pot of water to the boil and cook spaghetti according to packet directions or until al dente.
- Drain the spaghetti, tip back into pot and stir through 6-8 tablespoons of pesto.
- Serve immediately with parmesan.
Notes
Tip
Use the pesto on Lamb racks, as a base for bruschetta or a dip with crusty bread.
Variation
If you don’t have time to make the pesto (but it is really so quick!), use a good quality bought pesto.
Storage
Pesto will keep in the fridge for a few days.
