Pesto alla genovese (vermicelles au pesto de basilic et de pignons)

Ingrédients

• 1 package of vermicelli or angel hair ((capellini))
• 4 cups of basil leaves
• 4 garlic cloves pressed with the blade of a knife
• 1/2 cup of pine nuts
• 1/2 cup of extra virgin olive oil
• Coarse sea salt
• 1/4 cup of Parmesan cheese grated ((I used Grana Padano))

Préparation

1. 1

   Put the water for the pasta to boil.

2. 2

   In a food processor, process the basil, nuts, garlic and salt to taste. While processing, add the olive oil and process until everything is well combined.

3. 3

   Pour the pesto in a bowl, add the cheese and mix well. You may need to add some more olive oil.

4. 4

   In the meantime, cook the pasta and once it’s al dente, strain it, and let some fresh water run on top to stop cooking.

5. 5

   Strain again.

6. 6

   In a big bowl mix the pesto with the pasta.

7. 7

   Garnish with a sprig of fresh basil.