Spaghetti pesto is a real classic with the flavorful basil from Genoa. Good for pasta, but also on the bread together with Italian meats. Here is a variant with roasted sunflower seeds.
Ingredients for 4 servings
- 1 dl sunflower seeds
- 2 tsp Extra virgin olive oil Classico
- 2 pots basil, leaves and dilute stems
- 1 dl Parmigiano Reggiano 22 months, torn
- 1 1/2 dl Extra virgin olive oil Classico
- salt
- black pepper, freshly ground
How to prepare the dish
- Roast sunflower seeds in a frying pan with a little olive oil, let them cool.
- Put them in a mixer together with basil, parmesan and olive oil. Drive to a nice pesto.
- Turn freshly cooked pasta into pesto and serve.
- If you do not want to do it yourself, you can use any finished pesto all genovese from Zeta.
