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SPANISH PESTO PASTA

A classic fresh pesto pasta made with the finest Spanish olive oil and Galmesan, Spain's answer to Parmesan - but better! Make the pesto in advance and keep covered in the fridge ready for last minute dinners, picnics and lunches. 

Recipe by Sophie Rushton-Smith from @THECORNERPLOT
READY IN

20 mins

COOKING TIME

10 mins

PREP TIME

10 mins

SERVES

2

ingredients

  • 2 tbsp Castilian pine nuts
  • 1 garlic clove, peeled
  • A pinch of sea salt flakes
  • Leaves of a large bunch of basil (leaves only, 70g)
  • 1 tbsp of Galmesán cheese, grated
IN STOCK
  • 150ml Brindisa Arbequina Extra Virgin Olive Oil
IN STOCK
  • 150g Sanmartí Pasta Trumpets

Method 

  1. Toast the pine nuts in a dry pan, stirring frequently to avoid burning. Remove to a bowl to cool.
  2. Place the garlic with a pinch of salt in a pestle and mortar and bash until it turns into a smooth paste. Add the pine nuts and gently crush. Add the basil leaves in three or four additions, quickly crushing and breaking down into a fine paste.
  3. Slowly drizzle in the olive oil, then stir in the grated Galmesan.
  4. Cook the pasta according to pack instructions. Drain, then stir through the pesto and add a sprinkle of sea salt and extra Galmesan.
  5. Serve straight away. Top any remaining pesto with a thin layer of olive oil and keep covered in the fridge.

If you don’t want to use a pestle and mortar, put all the dry ingredients in a food processor or blender and pulse until finely chopped, then slowly beat in the olive oil. 

ingredients

  • 2 tbsp Castilian pine nuts
  • 1 garlic clove, peeled
  • A pinch of sea salt flakes
  • Leaves of a large bunch of basil (leaves only, 70g)
  • 1 tbsp of Galmesán cheese, grated
IN STOCK
  • 150ml Brindisa Arbequina Extra Virgin Olive Oil
IN STOCK
  • 150g Sanmartí Pasta Trumpets

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