The only thing that you need to master with pesto is the ingredients. That job I do for you. Stir in into a favourite pasta and enjoy to heaven!
Total Time: 25 minutes
50g of fresh basil leaves, washed
25 of dry roasted sunflower seeds
25g of Parmesan cheese, grated
25g of Pecorino cheese, grated
5 splashes of olive oil
A pinch of sea salt
5 portions of whole-wheat spaghetti to serve with
Meanwhile, heat a medium frying pan and dry-roast the seeds, for about 2 minutes until darkened.
Next, add Parmesan and Pecorino, sunflower seeds and a pinch of salt. Blend and start pouring the oil, a splash at a time until you get a perfect texture. The pesto should be creamy, but juicy enough. Taste and taste.
Cook spaghetti in a large pot filled with salted hot boiling water until al dente.
Once the pasta is ready, take it out and add knob of butter. Lightly season with salt and pepper and stir in the pesto.
You can add ham, chopped tomatoes and some extra cheese. Enjoy with a glass of dry white wine.
Makes 5 serves (1 small jar of pesto).