Pesto Genovese
Simple pesto pasta with pine nut, basil, and parmesan cheese.
basil - 50g
pine nut - 20g
salt - 3g
garlic - 3 cloves
parmesan cheese - 50g
penne - 400 g (For 2 servings)
Ingredients
Pour water into the pot and add about 5 grams of salt per liter of water.
While waiting for the water to boil, carefully wash 50 grams of basil and remove stems. (The stem of basil may create a grassy smell in the pesto.)
Remove the stem (middle part) and root of three garlic cloves. (In this recipe, the garlic will be consumed raw, so the stem in the middle might give a bitter aftertaste.)
Roast 20 grams of pine nuts in low heat until they are roasted with light brown.
Take a blender or mortar, and add roasted pine nuts, garlic, basil, olive oil, and a pinch of salt. Then finely grind it. Finally, add 50 grams of parmesan cheese into the blender and mix well.
Add penne, pesto, and a few spoons of pasta water, then mix it thoroughly.
Serve it on a separate plate, and enjoy.
