2 bunches of fresh basil
2 cloves of garlic
a handful of pine-nuts
0.1lb (50g) grated Parmigiano Reggiano cheese
extra-virgin olive oil
Wash only the basil leaves and pat dry. Put them in a blender, add garlic, pine-nuts, about half a glass of extra-virgin olive oil, and blend it. You might need to use more olive oil as you blend the basil. Once the basil is in a rough texture sauce you add the grated Parmigiano Reggiano.To make pasta with PestoBoil in abundant salted water the peeled chopped potatoes together with the pasta (trenette or linguine) until cooked.
Drain the pasta and the vegetables together and season with pesto and enjoy it!TipIf you have time, instead of using the blender, you can pound the ingredients in a pestle mortar. The flavour will be even more intense