A pesto sauce Neil prefers to make in a mortar and pestle for that rustic touch.


  • 4 Cloves Garlic

  • sea salt

  • freshly Ground black Pepper

  • 2 tablespoons toasted Pine Nuts

  • 1 bunch fresh green Basil

  • Extra Virgin Olive Oil

  • parmigiano reggiano

  • 100 g fresh Tagliatelle per person


  • 1.

    In a mortar and pestle, pound the garlic with the salt.

  • 2.

    Add the pine nuts and basil and pound further.

  • 3.

    Add a little extra virgin olive oil followed by the parmesan and pepper and a little more oil.

  • 4.

    Cook the pasta in plenty of boiling salted water.

  • 5.

    Fresh pasta only takes 2 to 3 minutes to cook.

  • 6.

    Turn the hot pasta into a bowl with the pesto and a little oil.

  • 7.

    Toss well and transfer to a serving bowl.

  • 8.

    Serve a little more pesto on top.

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Posted by Report
I would love to make this recipe, however I have an allergy to pine nuts! I've tried using breadcrumbs as a substitute but they end up soggy.
Is there a good alternative to the nuts, with a similar texture,that I could use??