35g basil leaves
2 tbsp toasted pine nuts
2 cloves garlic (peeled)
2 tbsp grated parmesan cheese
¼ tsp salt
¼ tsp freshly ground black pepper
50ml extra virgin olive oil
Some basil leaves, toasted pine nuts and grated parmesan cheese
- Place all the ingredients for the pesto sauce into a food processor. Process until smooth and well incorporated. Remove and set aside.
- Bring a pot of water to a boil, cook the capellini until al-dente. Remove, drain and transfer into a mixing bowl.
- Add in the pesto sauce. Toss well.
- Dish out onto a serving platter. Garnish with some basil leaves, toasted peanuts and grated parmesan cheese and serve immediately.