400g dried pasta (any shape)
1 cup fresh basil leaves
2 Tbs pine nuts (toasted)
1 garlic clove (crushed)
2 Tbs parmesan cheese (grated)
¼ cup olive oil
Shaved parmesan cheese, to serve
salt to season
Cook pasta in boiling salted water until tender, drain and return to pan.
Meanwhile, blend basil, pine nuts, garlic and parmesan, scraping down sides occasionally, until almost smooth.
Then slowly add oil in a steady stream, blend to combine. Season with salt and pepper.
Add pesto to pasta, toss to combine and serve with grated parmesan.
Cooks in: 20 minutes
Pairs well with Offspring Cape Red Blend.