Pesto Penne
Pesto is available in various forms today. Sundried Tomato Pesto, Spinach Walnut Pesto and Parsley Hazelnut Pesto are some of the variations. The Classic Basil Pesto is from the northwestern Italian city of Genoa. The heady aroma and flavor of fresh basil, olive oil, pine nuts, garlic and parmesan cheese is unbeatable and has a voluptuous consistency. The Classic Basil Pesto remains my favorite. I grow fresh Basil in my garden and always made my Pesto fresh.
Ingredients
- 250 g Penne
- 1/4 cup grated parmesan cheese for serving (optional)
Pesto
- 2 cups Pesto made with 2 cups fresh basil leaves
- 1/3 cup pine nuts
- 1 cup olive oil
- 1/4 cup grated parmesan cheese
- 6 small pods garlic
Servings: people
Instructions
- Wash and drain the basil leaves. Place in a blender with the pine nuts, olive oil and garlic. Blend and pulse until coarsely chopped
- Add the grated cheese and pulse until mixed and fairly smooth. Add a little hot water or more oil to the pesto if too thick
- Boil water with 1 tablespoon of salt and a few drops of oil in a large vessel. Add Penne and cook till done
- Transfer to a serving dish after pouring the pesto over it. Serve with a generous sprinkling of grated parmesan cheese and a few toasted pine nuts