Spaghetti Pesto

Serve 1
  • 4-ounce spaghetti noodle
  • 2 tbsp grated parmesan cheese
For Pesto Sauce
  • ¼ cup pine nuts
  • ¼ cup walnuts
  • 1 cup fresh basil leaves
  • ¼ cup freshly grated Romano cheese
  • ¼ cup extra virgin olive oil
  • 1 ½ tsp garlic, minced
  • Pinch of salt
  • Pinch of black pepper
  • Cook spaghetti until al dente, over medium high heat
  • Meanwhile, prepare pesto sauce.
  • Add all ingredients except olive oil in a food processor. Pulse several times until its almost creamy. Slowly add olive oil while food processor is running, this step helps to keep the oil from separating. Make sure to scrape down food processor with rubber spatula and pulse several more time. Set aside.
  • When the spaghetti is cooked, drain water and pour in ½ cup of pesto sauce and toss until pasta is coated.
  • Add salt and pepper of desired. Serve with parmesan cheese and basil leave
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