GARDEN GREEN PESTO
FEEDS 4
We typically love raving about our Belazu pesto as the basil is from Verona and it uses pine kernels as per traditional Italian pestos. It is also made locally in London to ensure the flavours and colours of the pesto are as vibrant as can be!
INGREDIENTS
400g Spaghetti
30g Grated pecorino
70g Grated parmesan
16g pine kernels
50g Basil leaves
100ml Olive oil
1 Garlic clove
Tsp. Coarse salt
METHOD
Step 1 Start by adding water into a large sauce pan. Once the water starts to heat up, add a tea spoon of coarse salt. This raises the boiling point of the water and enables the water to get hotter faster and will later add flavour to the pasta.
Step 2 Whilst the pasta boils, chop the garlic and place it in a mortar. Add salt to the garlic and crush all together until it turns into a paste.
Step 3 Add the basil leaves and some more coarse salt and keep crushing until it all turns into a paste.
Step 4 Add the pine kernels into the mix and crush into the paste.
Step 5 Slowly start adding the grated pecorino and cheese and keep mixing until you get a smooth, creamy sauce. Top with a dash of olive oil.
Step 6 Once the pasta is al dente, drain it and pour into a large bowl and mix with the green garden pesto.
Step 7 Top with some grated parmesan and you’re ready to go!