Pesto Pasta

Nutrition values are AI-estimated based on ingredients.

• 6-8 cloves garlic
• 1 cup basil leaves without stem
• 1/4th cup pine nuts
• 1/4th cup Parmesan cheese
• 1/3 cup extra virgin olive oil
• Spaghetti (pre-boiled)
• 1 cup pasta water

1. 1Peel 6-8 garlic cloves and crush them in a dark stone mortar using a pestle.
2. 2Add approximately 1 cup of stem-free basil leaves to the crushed garlic in the mortar and grind together until a coarse green paste forms.
3. 3Add about 1/4th cup of pine nuts to the mortar and resume grinding until a grainy consistency is achieved.
4. 4Pour approximately 1/3 cup extra virgin olive oil directly into the mortar and mix it with the prepared pesto base.
5. 5Place a metal kadai on a gas stove with olive oil already in it and heat on a low flame.
6. 6Pour the prepared pesto mixture into the hot oil in the kadai and cook for about two minutes.
7. 7Add pre-boiled spaghetti from a strainer into the kadai with the sautéed pesto and use metal tongs to mix thoroughly, ensuring it is evenly coated.
8. 8Add a small amount, likely 1 cup, of pasta water to the mixture and mix to create a saucier consistency.
9. 9Generously sprinkle about 1/4th cup of grated Parmesan cheese over the pesto-coated spaghetti.
10. 10Mix the pasta and cheese once more to incorporate all ingredients and serve.

These instructions are our analysis of the original video. Watch on YouTube →