Spaghetti al Pesto Genovese

Spaghetti al pesto genovese is a classic dish from Liguria. Here is a recipe to prepare it:

Ingredients for the Pesto:

• 50 g of fresh basil leaves
• 1 clove of garlic
• 2 tablespoons of pine nuts
• 50 g of grated Parmesan cheese
• 20 g of grated Pecorino cheese
• 100 ml of extra virgin olive oil
• Coarse salt to taste

Ingredients for the Pasta:

• 400 g of spaghetti
• Salt to taste
• Water for cooking the pasta

Preparation

1. Gently clean the basil leaves with a damp cloth or wash and quickly dry them to avoid blackening.

2. In the mortar, start crushing the garlic with a pinch of coarse salt until it turns into a cream.

3. Add the basil leaves with more coarse salt and start working them in the mortar with a circular motion. Continue until the basil turns into a deep green sauce.

4. Add the pine nuts and crush them until they are well blended with the basil.

5. Incorporate the Parmesan and Pecorino, then add the extra virgin olive oil in a thin stream, continuing to crush until you obtain a creamy and homogeneous sauce.

6. Bring a pot of water to a boil, salt it, and cook the spaghetti until al dente (follow the directions provided on the package).

7. Drain the pasta, preserving some of the cooking water, and transfer the spaghetti to a large bowl.

8. Add the pesto to the spaghetti and mix well. If necessary, add a little cooking water to make the sauce softer and more enveloping.

Serve the spaghetti al pesto genovese immediately, adding an extra touch of grated Parmesan if desired. Enjoy your meal!