Uno Chef siciliano mi ha insegnato questa ricetta. Pasta con il Pesto Trapanese

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are more affordable and offer a similar texture.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is lower in calories, while Pecorino is a cost-effective alternative.

Cook spaghetti in a large pot of salted boiling water until al dente, about 8-10 minutes.

While the pasta cooks, toast pine nuts in a dry skillet over medium heat until golden, about 3-4 minutes.

In a blender or food processor, combine basil, toasted pine nuts, garlic, and Parmesan cheese.

Blend until finely chopped, then slowly drizzle in olive oil while blending until smooth.

Season pesto with salt and black pepper to taste.

Drain spaghetti, reserving a cup of pasta water.

Mix the hot spaghetti with the pesto, adding reserved pasta water as needed to achieve desired consistency.

Serve immediately, garnished with additional Parmesan and basil if desired.

Cooking Techniques

Spice Level:

Allergens