Spaghetti with Herb Pesto
Pasta and Pizza | Italian cuisine
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
As soon as you say 'pesto', Italy comes to mind with its warm sea, picturesque laundry hanging on ancient balconies, and the breeze scented with herbs. Of course, the best pesto is made from basil, with its royal aroma. But you can experiment with any garden greens, and to avoid a painfully bland result, add some mint, parsley, garlic, and any aromatic cheese you can find into the mix of blended greens. We prepared an herb pesto for spaghetti, but you can simply spread the green sauce generously on fresh crusty white bread, sprinkle it with crunchy nuts and grated cheese, and squint in delight.
Ingredients
- Parsley - 0.7 oz
- Chard - 0.7 oz
- Pistachios - 0.7 oz
- Pumpkin seed oil - 0.7 oz
- Meyer Lemon Juice - 1 tablespoon
- Garlic - 3 cloves
- Parmesan Cheese - 3.5 oz
- Olive Oil - 3 fl oz
- Semi-Smoked Sausage - 3.5 oz
- Spaghetti - 8.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Fresh Mint - 0.7 oz
Step by Step guide
Step 1
Prepare the pesto. Place the parsley, mint leaves, and Swiss chard into the blender bowl.
Step 2
Add the seeds, pine nuts, lemon juice, chopped garlic, and half of the Parmesan cheese.
Step 3
Blend everything together until the herbs turn into a coarse paste, but without any tough bits.
Step 4
Scrape down the sides of the bowl and continue to whisk while gradually pouring in the olive oil until smooth.
Step 5
Taste, add salt and pepper to your liking, and stir.
Step 6
Cook the spaghetti in a large pot of salted water until al dente, following the instructions on the package.
Step 7
Cut the bacon into small pieces.
Step 8
Sauté in a skillet until crispy.
Step 9
Add bacon, 3–4 tablespoons of pesto to the pasta, and mix well.
Step 10
Plate the pasta, garnish with slices of cheese, and sprinkle with toasted pine nuts before serving.
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