Veggie num num : Spaghetti with Pesto Sauce

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Oh yum!! Pesto!! The simple combination of fresh basil, parmesan and pine nuts is a true classic dish. Always use fresh and if possible young basil leaves for the fullest flavour.

This recipe does not use a food processor however if you don’t mind the strong flavour of raw garlic and are rushed for time by all means simply wiz the ingredients in a processor. It is worth considering however that preparing the ingredients by hand does give a better texture to the dish. You can also keep the sauce in the fridge for a few days and use as a spread on toast or in salads. Yum Num Num!!

Preparation time: 25mins
Serves 4

200g (7 oz) spaghetti
1 ¼ cups fresh diced basil leaves
3 tbs pine nuts, chopped
3 tbs olive oil
½ cup vegetarian parmesan cheese
3 cloves garlic, diced

Cook the spaghetti according to the packet instructions, drain well and set aside.

Mix the diced basil, chopped pine nuts and parmesan cheese together.

Heat a small amount of oil in a large pot; cook the garlic for a minute until soft and fragrant. Add the reminder of the oil and the spaghetti and toss well until spaghetti is warmed through and coated in oil.

Remove from heat and add the basil mixture; tossing well until combined and cheese is slightly melted.

Hey pesto : ) Serve immediately. Is fantastic on its own or accompany with crusty bread and/or a side salad.