Spaghetti with basil pesto and tomato

Name: Spaghetti with basil pesto and tomato
Cook time: 25 min
Total time: 25 min
Yield: 11
Ingredients: 40 g Pine nuts; 3 Garlic cloves; 2 Bundle (100 g) Basil; 2 TABLESPOONS ground hazelnuts; 7-10 Tbsp Sea salt; 150 ml extra virgin olive oil; 80 g freshly grated original Parmesan cheese; 60 g Spaghetti; 1 (180 g) large beefsteak tomato; 10 g Pine nuts

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 11

40 g Pine nuts
3 Garlic cloves
2 Bundle (100 g) Basil
2 TABLESPOONS ground hazelnuts
7-10 Tbsp Sea salt
150 ml extra virgin olive oil
80 g freshly grated original Parmesan cheese
60 g Spaghetti
1 (180 g) large beefsteak tomato
10 g Pine nuts

Directions

1
Roast pine nuts in a coated pan without fat until golden brown. Peel garlic and chop coarsely. Wash the basil, dab dry and pluck the leaves from the stalks. Place 30 g pine nuts, hazelnuts, garlic, basil, salt and oil in a tall container and puree finely with the chopping stick. Stir in Parmesan cheese. Cook the pasta in plenty of lightly salted water for 10-12 minutes until al dente. Wash and clean the tomato and dice the flesh coarsely. Season with salt. Drain pasta and mix with 1 portion of pesto. Sprinkle with 10 g pine nuts and tomato
2
Replace a bunch of basil with a bunch of wild garlic
3
Pesto goes particularly well with pasta, potatoes, but also with grilled meat and fish
4
Pesto keeps fresh for about 4 weeks in the refrigerator. But it should always be covered with a layer of olive oil
5
The quick tip:
6
Those in a hurry can use ready pesto from the glass