To enjoyWith family
Nº of people
100ml Gallo Extra Virgin Olive Oil
- 300g spaghetti
- 100g grated parmesan cheese
- 100g peeled walnuts
- Basil leaves to taste
- Coarse salt to taste
Method of preparation
Start by cooking the pasta in water and coarse salt. After cooked, drain it and fold it with a drizzle of olive oil.
Prepare the pesto sauce: put the olive oil, the peeled almonds and the basil in a blender.
Blend until you get a semi-liquid consistency given that, when you add the cheese, it shall become mushy.
Serve the pesto with the spaghetti, drizzling with basic flavoured olive oil.