Cobram Estate Summer Pesto
Fresh and delicious - perfect for summer!
Serves
4
Prep
10 mins
Cook
15 mins
Method
- Pick basil leaves from the stems and set aside in a bowl.
- Place a non-stick pan over medium heat. Add the pine nuts, stirring and shaking frequently until golden brown. Remove from the heat and set aside to cool.
- Grate the Parmigiano Reggiano.
- Roughly chop the garlic cloves.
- Add the basil leaves, toasted pine nuts, chopped garlic, grated Parmigiano Reggiano, salt and pepper to a food processor. Pulse until finely chopped.
- With the motor running, slowly drizzle the Cobram Estate Classic Extra Virgin Olive Oil into the food processor. Continue to blitz until the desired consistency is reached.
- Cook the pasta as per packet instructions, reserving ½ a cup of water. Drain, allow to cool for 1 minute. Pour into a large bowl, add the pesto and ¼ cup of the pasta water. Toss to combine, adding more water if necessary. Season to taste.
- Serve immediately with extra grated cheese and toasted pine nuts if desired.
Ingredients
- 80ml Cobram Estate Classic Extra Virgin Olive Oil
- 55g fresh basil leaves
- 55g pine nuts, plus 1 tbsp extra for garnish
- 15g finely grated Parmigiano Reggiano, plus extra for serving
- 2 garlic cloves
- 200 spaghetti
- Salt and cracked black to taste
