Campari on the Rocks for the Cook
I have some lovely Basil in the Vegetable Patch and decide to make Spaghetti Pesto which all my family love. The lovely Basil
Dish begging to be consumed with a glass of good Australian red wine.
I have listed the recipe for Home-made Pesto Sauce below:
(for 4 - 6 people)
80 grams fresh basil leaves, washed and dried
2 large cloves garlic, crushed
2 tablespoons pine kernels
pinch of salt
100 grams grated parmesan cheese
75 ml extra virgin olive oil
200 grams of spaghetti cooked al dente in salted boiling water.
Add basil leaves, garlic and pine nuts into a blender and pulse until you have a puree. Transfer puree to pan of cooked hot spaghetti and add the olive oil and parmesan cheese. Toss well to cover all the spaghetti strands and serve immediately with more parmesan.