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A pesto sauce Neil prefers to make in a mortar and pestle for that rustic touch.
In a mortar and pestle, pound the garlic with the salt.
Add the pine nuts and basil and pound further.
Add a little extra virgin olive oil followed by the parmesan and pepper and a little more oil.
Cook the pasta in plenty of boiling salted water.
Fresh pasta only takes 2 to 3 minutes to cook.
Turn the hot pasta into a bowl with the pesto and a little oil.
Toss well and transfer to a serving bowl.
Serve a little more pesto on top.
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