Genovese pasta with pesto sauce recipe

Recipe for genovese pasta with pesto sauce in our easy vegetarian recipes collection.

Recipe ingredients

• 2 tablespoons fresh basil leaves
• 2 cloves garlic
• Pinch salt
• 1/2 cup pine kernels
• 1/2 cup Parmesan cheese
• 1/2 cup olive oil
• 1 pound spaghetti or tagliatelle, cooked and drained
• 2 tablespoons butter

How to make genovese pasta with pesto sauce

• Blend the basil leaves in a liquidizer.
• Add the crushed cloves of garlic and olive oil.
• Process for a few seconds.
• Gradually add the pine kernels and Parmesan cheese.
• Season remembering that Parmesan has a salty taste.
• The consistency should be thick and creamy.
• Melt the butter in the saucepan and reheat the cooked pasta.
• Remove from the heat and mix 2 tablespoons pesto with the pasta.
• Serve on individual plates with a spoonful of pesto on each helping.
• Parmesan can be added last.
• The pesto is never heated. It can be served at the table but make sure the pasta is hot.

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