Macaroni Al Pesto Recipe
Ingredients
| Garlic | 1 Clove (5gm) | |
| Few sprigs fresh basil | ||
| Salt | 4 Teaspoon | |
| 1 tablespoon finely chopped pine nuts or walnuts | ||
| Parmesan cheese | 5 Tablespoon, grated | |
| Cayenne pepper | 1 Pinch | |
| Olive oil | 6 Tablespoon | |
| Macaroni | 1 Pound | |
Directions
Peel and crush the garlic and chop the basil with a little salt, to prevent it from discoloring.
Place the nuts, garlic, basil, cheese and cayenne pepper in a mortar and crush until a fine mixture is formed.
(If you do not have a pestle and mortar, the ingredients can be blended in the blender.) Gradually beat 5 tablespoons of the oil into the cheese and basil mixture.
The sauce should be of the same consistency as creamed butter.
Cook the macaroni in boiling salted water until al dente (just tender, but not soggy).
Drain, toss in the remaining oil and spoon into a hot dish.
Spoon over the pesto (the herb sauce) and serve at once.
Place the nuts, garlic, basil, cheese and cayenne pepper in a mortar and crush until a fine mixture is formed.
(If you do not have a pestle and mortar, the ingredients can be blended in the blender.) Gradually beat 5 tablespoons of the oil into the cheese and basil mixture.
The sauce should be of the same consistency as creamed butter.
Cook the macaroni in boiling salted water until al dente (just tender, but not soggy).
Drain, toss in the remaining oil and spoon into a hot dish.
Spoon over the pesto (the herb sauce) and serve at once.
Chef
