What you'll need:
- 2 cloves of garlic
- A big bunch of fresh basil
- 50g pine nuts
- 50g parmesan
- 150ml best quality olive oil
- A pack of dried tagliatelle
Time: 10 minutes
Your homemade pesto begins with toasting your pine nuts. Heat a frying pan on a low heat, and toss in the pine nuts (please, no oil!). Toast them dry until golden and fragrant, by tossing them around the pan for a few minutes.
Add the pine nuts to a food processor or blender, along with the basil, the cheese, the garlic and the olive oil. Blitz until smooth, then season well with plenty of salt and pepper.
Cook your tagliatelle according to the instructions on the pack. You’ll want it slightly al dente for the best effect, so be sure not to let it overcook. Stir through plenty of your homemade pesto, add some more pepper, and serve in bowls to share with your mates.
This homemade pesto dish deserves to be paired with a rich, spicy white from the heartland of Spanish wine, the Vina Real Barrel-Fermented Viura 2014. This wine is a winner with hearty, flavoursome, rustic dishes - the kind of food you’d look forward to after a day sweating outside in the Spanish sunshine! Happy cooking!
There you have it -- a classic recipe for homemade Pesto with Tagliatelle!
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