Spaghetti with Herb Pesto
4 servings
30 minutes
As soon as you say "pesto", Italy immediately comes to mind with its warm sea, picturesquely hung linen on old balconies and wind with the scent of herbs. Of course, it is best to make pesto from basil - with its royal aroma . But you can experiment with any garden leaves, and so that it is not painfully bland, add mint, parsley, garlic and any aromatic cheese you can find to the thick of the grated tops. We made herb pesto for spaghetti, but you can simply spread the green sauce in a thick layer on fresh, crispy white bread, sprinkle with crispy nuts, grated cheese and squint with pleasure.
1
Prepare pesto. Place parsley, mint leaves, and chard in a blender bowl.
- Parsley: 20 g
- Fresh mint: 20 g
- Chard (Swiss chard): 20 g
2
Add seeds, pine nuts, lemon juice, chopped garlic, and half of the parmesan there.
- Pumpkin seeds: 20 g
- Pine nuts: 20 g
- Lemon juice: 1 tablespoon
- Garlic: 3 cloves
- Parmesan (Parmigiano Reggiano): 100 g
3
Whip everything together until the greens turn into a thick paste without hard fragments.
4
Scrape the mixture from the wall and continue whisking, pouring in olive oil in a stream until smooth.
- Olive oil: 100 ml
5
Try adding salt and pepper to taste and mix.
- Salt: to taste
- Ground black pepper: to taste
6
Boil the spaghetti in a large amount of salted water until al dente, following the instructions on the package.
- Spaghetti: 240 g
7
Cut the bacon into small pieces.
- Smoked bacon: 100 g
8
Fry in a pan until crispy.
9
Add bacon, 3–4 tablespoons of pesto to the pasta and mix.
- Smoked bacon: 100 g
- Olive oil: 100 ml
10
Place the pasta on plates, garnish with cheese slices and sprinkle with toasted pine nuts, serve.
- Parmesan (Parmigiano Reggiano): 100 g
- Pine nuts: 20 g
