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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
IN STOCK

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 oilthen stir in thgrated 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
IN STOCK
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