100 gr. = 3,5 os. BASIL LEAVES (about 3 basil bunches)
70 gr. = 2,5 PINE NUTS
45 gr. = 1,6 WALNUTS
2 small cloves of GARLIC
100 gr. = 3,5 oz. Grated PARMIGIANO REGGIANO
250 ml = 8,5 floz. EXTRA VIRGIN OLIVE OIL (approx 1 and 1/2 glass)
320 gr. = 11,5 oz. TRENETTE (thin flat long strings similar to spaghetti)
method for pesto sauce
1 - Take the leaves from the basil bunches and discard the stems and the stalks. Rinse the leaves gently and quickly under running water and eliminate excess water putting them in a salad spinner or in a clean cotton towel.
2 - Spread them on a towel and let them dry.
3 - Peel the cloves of garlic, cut them in two lengthwise, and remove the heart
4 - Put some basil leaves, some pine nuts and walnuts, garlic and half glass of oil in the mixer bowl.
5 - Chop and add the rest of the ingredients gradually leaving a pinch of salt and the grated parmigiano at the end. Set aside.
6 - Store in freezer for a couple of months.
1 - Fill a large pot with 3/4 water and put it over high heat. When water comes to a boil add a handful of coarse sea salt and wait for water to boil again before adding the trenette. Stir with a wooden spoon to keep them well separated from time to time.
2 - While pasta is cooking, put 4 spoons of the basil sauce in a bowl, large enough to contain trenette as well.
3 - Add a few tablespoons of the cooking water in the sauce and mix with a table spoon, taking care not to make it too liquid.
4 - After cooking time, which is usually mentioned on the pasta packing, drain the trenette in a colander. Put the drained trenette in the bowl with the pesto sauce and toss them well before serving, hot.