Pasta with Pesto alla Genovese

Preparation

1. Toast the pine nuts in a dry pan until they take on a little colour and leave to cool on a plate.
2. Blend the basil leaves, garlic and olive oil to a coarse paste in a tall beaker with a hand blender or in a food processor.
3. Add the pine nuts and Parmesan and blend again. Season with salt and pepper.
4. Bring plenty of water to the boil with the salt and cook the pasta until al dente according to the packet instructions, then drain.
5. Toss the hot pasta with the pesto in a bowl until every strand is coated, and serve immediately.

Drink with it

• White wine · excellent match

  Vermentino or Pigato from Liguria, well chilled

  The pairing from the pesto's home: salty, herbal freshness and acidity pick up the basil and Parmesan and cut through the olive oil.

  Which wine pairs with food? A simple approach to choosing ↗

• Floral gin · excellent match

  Floral gin and tonic as a highball, plenty of ice and a basil leaf

  The herbal and floral notes of the gin pick up the basil, while the carbonation and cold tonic cut through the olive oil.

  Gin styles: London Dry, Old Tom, Navy Strength, and more ↗

• Rosé · good match

  Dry rosé from Provence

  Delicate fruit and crisp acidity accompany the garlic without masking the pesto.

• Sparkling wine · good match

  Prosecco Spumante brut

  The fine bubbles cleanse the palate after the rich pesto, and the light fruit supports the basil.

  Sparkling wine, Champagne, and Prosecco: what's the difference? ↗