How to make pesto

Tagliatelle with pesto and green beans

A typical Italian summer dish
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pesto recipe


1/2 lb tagliatelle pasta
3 tablespoons pine nuts
1 bunch fresh basil
1 bunch parsley, flat
2 cloves of garlic
Grated Pecorino cheese, amount to taste
Parmesan cheese, grated, amount to taste
Olive oil, amount to taste
1/3 lb. green string beans,


Roast the pine nuts in a frying pan, mix in the finely chopped basil and parsley, peel and chop garlic.

Blend half the pine nuts, basil, parsley, garlic and salt unsing a blender, and mash everything else in a bowl with the cheese and olive oil, mixed into a green pesto paste, but reserve a few pine nuts for presentation in the end.

Clean the green beans, cut each one in three and cook in boiling salted water for 5 minutes, drain and rinse, drain, even better spread on paper towel and dry.

Boil the Tagliatelle in salted water until al dente, reducing the heat shortly before the end of cooking time; ladle 3 tablespoons of pasta boiling water into a separate skillet,

Mix the beans in the skillet, add and mix the pesto to the beans and water;

Pour the tagliatelle in the pan with the beans and toss with the pesto, sprinkle with the remaining pine nuts before serving.