1. To do the pasta in the food processor;. 2. Wash the basil well, dry lightly on paper, it does not need to dry completely. Detach the leaves from the stems, discard stems. 3. Toast the pine nuts in a small skillet over low or medium-low heat, they may take six minutes, do not ignore them in any way, lest they burn. 4. Peel and chop each garlic clove into several pieces, you can grate it, if preferred, it doesn't matter. 5. Put the basil leaves, pine nut, and garlic into the bowl of a processor, adding some salt and pepper. 6. Pulse to a rather fine consistency. Stream in the oil through the chute. Emulsify finely. 7. Put into a bowl, stirring in cheese, butter, and warm water, making homogeneous with a wooden spoon, or a metal whip. 8. Pesto may be chilled, but bring to room temperature before serving on pasta. 9. To make pesto in the mortar;. 10. Place all of the basil leaves into a large mortar, working in batches, if necessary, as if preparing greens for cook. 11. Grind the basil leaves until they are well-wilted. 12. Add the pine nuts, garlic cloves, and salt. 13. Work to the finest, homogenous consistency possible, the pesto, should indeed not, need to be any finer than it is, before adding the oil. 14. Add the oil, a little at the time, if necessary, then stir in the butter and cheese with a spoon. 15. Serve at once, or cover and keep, at room temperature for up to a day. 16. To serve over pasta;. 17. cook spaghetti in well salted water till al dente. Reserve a small amount of cooking water. Drain pasta. Toss well with pesto, adding liquid if nessecary. Serve each portion with a small amount of grated cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
