This is a really easy way to make a delicious pasta dish. Making your own pesto is very simple, satisfying, and much cheaper than you think.
After you try this recipe you will always make it yourself. Pair with a glass of Vermentino. Happy cooking and enjoy the weekend!
For more regular updates follow me @theorandall
Tagliatelle with Pesto and zucchini
2 courgettes (cut in to long strips)
150g basil leaves ( picked and washed)
100g grated Parmesan
3 tbls of water
1 clove of garlic
1/2 tsp of sea salt
250g of fresh tagliatelle or dried
75g pine nuts
In a pestle and mortar crush the garlic with the salt to a smooth paste.
Add the basil leaves and pound so the leaves turn to a pulp. Add the pine nuts and crush until they are smooth. Add the water and emulsify then add the parmesan cheese and finally slowly add the olive oil.
In a large pot of boiling salted water cook the zucchini and pasta together. Remove the pasta when the pasta still has a bite (about 3 minutes).
Add to a warm frying pan with half of the Pesto in it. Toss together and add 2-3 tblsps of the pasta water.
Check the seasoning and serve with the remaining pesto on top.
HuffPost Lifestyle is a daily newsletter that will make you happier and healthier — one email at a time. Learn more