I first tried pasta with pesto last year when I was on a trip in Rome. Believe it or not, that was my first time trying pesto. I'm not very fond of basil so pesto was something that was invisible for me. Was! After trying pesto, I realized my silliness. And I won't be me if I don't try to make something at home instead of buying it. So I made pesto at home. The hardest thing might be finding the Pecorino cheese. If you can't find it, double the dose of the Parmesan.

Ingredients for 4 persons:
  • 500 g Pasta Spaghetti
  • 10-20 g butter
For pesto genovese:
  • 30-40 g of fresh basil
  • 40 g of pine nuts (pinon)
  • 40 g of grated Pecorino cheese
  • 40 g of grated Parmesan cheese
  • 3 cloves of garlic
  • 100 ml of olive oil
  • salt

  1. Boil spaghetti in boiled water and drain.
  2. Leave a little water (about 100 ml in which pasta was cooked) to the side.
  3. Place the sliced ​​basil, pine nuts, grated cheese, sliced ​​garlic and about 50 ml of olive oil in the electric blender. Mix the mixture, then add the remaining oil, salt and mix all together.
  4. Put the prepared pesto in a porcelain bowl.
  5. In a large pan, melt the butter, add 2-3 tablespoons of pesto and mix together briefly.
  6. Add boiled spaghetti and a little water in which the pasta was cooking.
  7. Mix well spaghetti and warm.
  8. Serve spaghetti hot, and if desired, you can add a parmesan on top.
  9. You can prepare the Pesto Genovese in a larger amount. It can stand for about 2 weeks refrigerated.