Spaghetti Genovese
Spaghetti Genovese is rich with a herby, garlicky, comforting taste!
Equipment
- Food processor
Ingredients
- 1 lb spaghetti dried or fresh
- 50 g basil
- ½ c olive oil
- 4 garlic cloves
- ½ c parmesan cheese grated
- 2 tablespoons pine nuts or sunflower seeds
- Salt and pepper
- Green beans steamed
- Potato slices fried
Instructions
- First, prepare the pesto. Make sure to properly wash and dry your basil, then add them to a food processor or blender. Add the garlic cloves, pine nuts/sunflower seeds, and about half the olive oil. Pulse until blended together, then add the parmesan and the rest of the olive oil and process again until fully incorporated and set aside for now.
- Prepare your spaghetti according to the package. Before draining the pasta, reserve about 1 cup of pasta water. Fully drain the pasta and return to the pot
- Add the pesto to the spaghetti and mix together. Add pasta water as needed to make the sauce more creamy and to coat the pasta easier.
- Plate out a portion of the pasta onto a dish and top with green beans, potato, and fresh basil to garnish and the spaghetti genovese is done! 完成です！
Notes
- Traditionally, pesto does not contain lemon juice, but you can add it to prevent the pesto from browning. It also adds a nice and fresh acidic flavor to the dish!
- If you don't have a processor, you can use a blender, mortar/pestle, or chop the ingredients and mix together by hand.