This recipe will make more pesto than you need for the pasta, but keeps really well in the fridge for about a week – just transfer the leftover pesto to a clean jar and pour a very thin layer of extra virgin olive oil over the top to keep out the air. It can then be kept in the fridge to use another day.
Method
- Rinse the basil leaves and leave to dry on kitchen pap
- Add the pine nuts to a dry frying pan over low to medium heat and carefully toast them, shaking the pan frequently. This will take quite a few minutes but don’t be tempted to turn up the heat too much as they will burn very quickly. Once toasted, tip onto a plate to cool
- Remove the wax from the Black Bomber and grate the cheese onto a large plate
- Add the dry basil leaves and cooled pine nuts to the food processor bowl with the blade fitted. Add the chopped garlic then blitz until well chopped, scraping down the sides if needed
- Add most of the cheese (reserving a small amount for sprinkling) and blitz, just for a couple of seconds. With the motor running, gradually drizzle in three quarters of the olive oil, then tip into a bowl
- Stir in half the lemon juice and taste. Add the rest of the olive oil and lemon juice if needed.
- Bring a pan of water to the boil and cook the spaghetti until it’s al dente
- When the pasta is almost ready, heat a large frying pan, add a splash of olive oil and saute the tomatoes for 1-2 minutes
- Drain the pasta then tip into the frying pan with the tomatoes, reserving a couple of spoonfuls of the pasta water. Turn off the heat then stir through about 4 tablespoons of the pesto (or more if you like!) and a little of the pasta cooking water. Serve with rocket, some extra pine nuts, a few basil leaves and a little extra crumbled cheese on top