A simple pesto pasta that kids can make. Adding parsley to the pesto sauce helps to give a good green colour. You could add a few chopped sunblush tomatoes to the spaghetti with a sprinkle of some pine nuts.
50g / 2 oz pine nuts
50g/ 2 oz parmesan cheese, grated
1 to 2 cloves garlic
Small bunch parsley leaves
Small bunch basil leaves and stalks
A pinch of sugar
100 ml olive oil
1 tbsp water
Toast the pinenuts in a frying pan until lightly golden.
Stir them so that they don’t burn, remove from the pan and leave to cool.
Measure the parmesan, garlic, parsley, basil , sugar and cooled pine nuts into a food processor and whiz until finely chopped.
Slowly add the olive oil while the motor is whizzing. Add the water and season. Spoon into a small bowl.
Cook the spaghetti in boiling salted water, drain and put back into the saucepan.
Add 4 to 5 tablespoons of pesto and toss together. Sprinkle with extra parmesan before serving.
You can freeze the extra pesto.
Suitable for freezing