Ingredients
200 gram fresh basil, leaves
50 gram pine nuts
2 cube Ice
1 cloves garlic
1 tbsp salt
150 gram olive oil
50 gram parmesan cheese
40 gram pecorino romano cheese
150 gram rigatone pasta
Tools
blender
pot
Directions
Step 1
Blanch the basil leaves in boiling water for about 20 seconds then plunge in ice water. Squeeze out water.
200 gram fresh basil, leaves
Step 2
Add basil to blender, along with ice, olive oil, pine nuts, garlic, and salt. Blend till smooth.
200 gram fresh basil, leaves
2 cube Ice
150 gram olive oil
50 gram pine nuts
1 cloves garlic
1 tbsp salt
blender
Step 3
Add cheese in, and blend till mixed.
50 gram parmesan cheese
40 gram pecorino romano cheese
Step 4
Pour into container, stir and keep in container and refrigerate.
Step 5
Get a pot of water boiling with salt for pasta (any pasta will do). Cook till Al dente according to instructions on package.
150 gram rigatone pasta
as needed salt
pot
Step 6
In a mixing bowl, add about 1 cup of the pesto, and add the cooked pasta. Add a spoonful of pasta water, and mix. Sauce should turn creamy and emulsify. Adjust seasoning and plate.
