80ml Cobram Estate Classic
Extra Virgin Olive Oil
55g fresh basil leaves
55g pine nuts, plus 1 tbsp extra for garnish
15g finely grated Parmigiano Reggiano,
plus extra for serving
2 garlic cloves
200 spaghetti
+ Salt and cracked black to taste
1. Pick basil leaves from the stems and set
aside in a bowl.
2. Place a non-stick pan over medium
heat. Add the pine nuts, stirring and
shaking frequently until golden brown.
Remove from the heat and set aside to
3. Grate the Parmigiano Reggiano.
4. Roughly chop the garlic cloves.
5. Add the basil leaves, toasted pine nuts,
chopped garlic, grated Parmigiano
Reggiano, salt and pepper to a food
processor. Pulse until finely chopped.
6. With the motor running, slowly drizzle
the Cobram Estate Classic Extra Virgin
Olive Oil into the food processor.
Continue to blitz until the desired
consistency is reached.
7. Cook the pasta as per packet
instructions, reserving ½ a cup of
water. Drain, allow to cool for 1 minute.
Pour into a large bowl, add the pesto
and ¼ cup of the pasta water. Toss
to combine, adding more water if
necessary. Season to taste.
8. Serve immediately with extra grated
cheese and toasted pine nuts if desired

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