Pasta con pesto is addictive. I love garlic, I love basil, and I love pine nuts! This is a dangerous pasta for us, we tend to eat too much and forget about the carb. I remember the first time making this in Singapore (before even having eaten this pasta in any restaurant), I wished I had cooked more, later on I started adding prawns, scallop and fish into the dish thinking atleast I can eat more because there are some healthy ingredients and not just carb I am eating.
This time I measured the ingredients for the pesto sauce, Willem has some adjustment he would do to the end result but it suits my garlic-ky taste bud fine. It’s up to you if you want to add more of one ingredient than the other, after all it’s your taste bud that likes it or not.
Ingredients (serving 4) – No problem if you are only making for 1 or 2 persons, you can keep the pesto a few days in the fridge by topping some olive oil to seperate it from the air, close the jar tight; you may want to use this for your fish dish the next day like I am today.
- 7 cloves of garlic (I have added much more than this, see from my ingredient pictures)
- 40 grams of basil leaves (without the stem)
- 40 grams of pine nuts (some recipes use less pine nuts)
- 10 grams of parmesan cheese (some recipes have added much more up to 40 grams but I personally don’t like so much parmesan cheese in my pasta)
- 10 table spoons of olive oil
- Spaghetti 80 gram per person
- 1 table spoon salt to add in the boiling water for pasta
Now heat up (low heat) a pot/pan, put in the cup of spaghetti water, the spaghetti and as much pesto sauce you like. Mix them well and serve on plate. Some like the pesto sauce very thick, some like it more diluted, some like it with a lot of olive oil. Taste it and decide which version you like and adjust the amount of water/olive oil accordingly.
This is the easiest pasta to make at home yet not many people do it and I wonder why.