Grate the Pecorino cheese and Parmesan. Add washed and dried basil leaves and parsley to the kitchen chopper. Mix them with grated Pecorino cheese, Parmesan, pine nuts and garlic clove to get an almost smooth mixture. Finally, add salt and extra virgin olive oil of taste and stir until you get a creamy green pesto sauce. Cook al dente pasta and mix the pesto sauce with it. Instead of pine nuts you can use another type of nuts: almonds, hazelnuts, pistachios. Basil leaves can be replaced with parsley, mint, coriander.SPAGHETTI WITH HOMEMADE PESTO
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Instructions
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