Ingredients
• ½ kilo spaghetti
• 3 handfuls fresh
basil leaves
• Handful pine nuts
• 1 tbsp good olive oil
• 1/2 cloves garlic
• Salt and pepper
• 4 tbsp olive oil or
more
• 4 tbsp or more
Parmesan cheese,
freshly grated
• 50g butter
1. Wash the basil
leaves and discard
the stems.
2. Put 1 tbsp olive oil
in a small pan, heat
and add the pine
nuts.
3. Cook over a low
heat, until the nuts
are a golden brown.
Set aside.
4. Place the basil
leaves, garlic, pine
nuts, butter, salt
and pepper into the
food processor with
metal blades (or
pound with a pestle
and mortar).
5. Process until the
mixture is roughly
chopped. With
the processor still
running, add the
olive oil in a thin
stream, allowing it
to blend with the
pesto mixture until
a soft consistency is
achieved.
6. Transfer to a bowl,
test for seasoning,
(the taste will be
very strong at this
stage) add the
Parmesan cheese
and mix again.
Cover with cling
film and set aside
till needed.
7. Serve the pesto with
spaghetti or serve
in sandwiches.
8. Tip: Pesto sauce
freezes well, but
don't add cheese
until the frozen
pesto has thawed
and you are ready
to use.
Method
8
gozotoday | FRIDAY • 7 NOVEMBER 2025
FOOD
Pesto alla Genovese
