Serves 4, prep time 15 minutes, cooking time 10 minutes
INGREDIENTS
50g hazelnuts
3 garlic cloves
1 cup grated parmesan
1 tsp lemon zest
2 tsp lemon juice
200g baby spinach
60g basil, keeping a few leaves aside to serve
½ tsp salt
¼ cup of extra virgin olive oil
300g of spaghetti, cooked as per pack instructions
TO SERVE
Parmesan shavings
Use a vegetable peeler to shave the edges of the cheese
Basil leaves
Freshly ground black pepper
METHOD
In a food processor blitz the nuts and garlic until fine.
Next, add the cheese, lemon zest/juice and basil.
With the processor running – through the top funnel a little at a time, add the spinach.
Continue to blitz until the leaves break down into a sauce.
Now slowly pour in the olive oil until the sauce looks smooth.
Stop the blades and check the taste and consistency, season, add more oil if needed.
Transfer the pesto to an airtight jar.
(This will keep in the fridge for up five days).
Remove the spaghetti from the pan and place it in a bowl, retaining the pasta water.
Add 4-5 tablespoons of pesto, along with a drop of pasta water.
Combine the pesto and spaghetti
Add more pesto/water to taste – the texture should be smooth and glossy.
Serve in deep bowls, topped with parmesan, basil leaves and black pepper.
