Summary

Ingredients

• 1 bunch basil
• 50 g parmesan, rated or pecorino cheese
• 2 tablespoon pine nuts
• 400 g pasta (Trenette, flat spahetti from Liuria) or thin ribbon pasta
• 3 clove (s) garlic
• 125 ml olive oil
• salt

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Instructions

1. Pesto: just rub the leaves of 1 large bunch of basil, do not wash. Lightly toast 2 tablespoons of pine nuts in a pan. Roughly chop 3 cloves of garlic. Grind all three ingredients in a mortar with a pinch of salt to a paste or puree them finely in a blender.
2. Transfer to a bowl, alternately stir in 1/8 l olive oil and 50 g freshly grated cheese, until a creamy cream is formed.
3. Bring 2-3 liters of salted water to the boil in a large saucepan and cook 400 g Trenette until al dente.
4. Stir 3-4 tablespoons of hot pasta water into the pesto.
5. Drain the trenette, mix in a preheated bowl with 3/4 of the sauce. Finally, pour the rest of the pesto over it.
6. Trenette - long, thin and flat noodles that are most reminiscent of spaghetti and which are only known under this name in Liguria. And pesto? No question about it - the most remarkable combination of basil, garlic and olive oil!