Spaghetti with pesto of zucchini, shrimp and cherry tomatoes
20 recipes
Spaghetti with pesto sauce
ingredients
servings
2
Spaghetti
160 grams
Basil
40 grams
Parmesan aged 30 months
42 grams
Garlic
1 wedge
Dried pine nuts
20 grams
Coarse salt
5 grams
Extra virgin olive oil
60 mL
first courses from Italy
Spaghetti with pesto sauce
Spaghetti with pesto sauce
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
When basil leaflets met with oil and Parmesan cheese. And they are pounding.
preparation
step 1
Rinse the basil leaves under water and place on a cloth to dry, without wringing them.
step 2
Place the garlic and pine nuts in the mortar and pestate them with rotating movement to create a kind of cream. Then take the compound and put it aside.
step 3
Now place the basil in the mortar and the large salt so that the leaves keep the green color intense. Pour the basil with a gentle rotating movement.
step 4
Do not strut the leaflets on the bottom, but crush them slowly on the walls. Add the remaining basil and continue to peel gently until a homogeneous mixture is obtained
step 5
When the basil is a nice green color, add the grated Parmesan cheese with a microplane and, however, finely. Push again with rotating movement.
step 6
And just put the mixture of pine nuts and garlic together, finishing so that the pesto mixes. Do this quickly, to prevent the oxidation of pesto. Finally, the oil drops together and blends.
step 7
Season with spaghetti or lynch pesto, after having bled in plenty of salty H2O.
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