Spaghetti alla Pesto
SERVES: 4-6
“Life is a combination of magic and pasta” -Federico Fellini
There’s something so simple and yet so special about pesto. I love making it with my summer basil harvests and freezing it for a year round treat. But even if you don’t garden, this recipe is easy and delicious and can be made with fresh basil from the grocery.
I look through these images I took, and I imagine impromptu dinner plans with friends. I imagine scurrying around, tidying up and quickly grabbing the kids from school. I imagine taking a deep breath and pouring a glass of red wine. I imagine quickly throwing a pesto together in the food processor. I imagine the friends arriving and all I have to do is boil water and pour more wine. I imagine giggles and slurps and twirls of pasta. I imagine drippy candles and napkins unfolded and placed down. I imagine quality time and delicious food in a snap.
I hope that this recipe provides a bit of all of the above. Some community and some yummy food in a pinch.
Kristen Camp of Campfire Pottery and I teamed up to bring you functional beauty for your food adventures.
Our collection is heavily inspired by vintage wares, and includes stackable tumblers, scalloped details, and one-of-a-kind accents. We’ve created this line for the everyday - as a way to make the ordinary an artful celebration with those you cherish most. We hope these pieces and recipes bring joy and inspiration to you and your community.
The Campfire Pottery x Bravo Jenny limited edition collaborative pottery and vintage collection consists of 7 thoughtfully curated pieces, available in 3 color-ways: bone, white, and Sienna.
Spaghetti alla Pesto
SERVES: 4-6
INSTRUCTIONSIn a food processor mix basil, garlic, ½ cup pine nuts, parmesan, pecorino, and 1 teaspoon of salt. Once a thick paste is formed and the mixture starts to ball up, slowly drizzle olive oil into the spout opening of the food processor’s top until the pesto reaches a smooth glossy texture. his may be less than the ¾ cup of oil listed above.
Taste and add more salt if needed and add remaining 2 tablespoons pine nuts. Pulse a few times to mix and chop the pine nuts slightly, careful not to over-mix as these are meant to add texture.
Bring a pot of water up to a boil and follow the cooking directions on the pasta packaging. Reserve ½ cup starchy pasta water before draining the cooked pasta. Drain the pasta and the pesto to the hot, empty pot. Add starchy water to the pesto a few tablespoons at a time, until a warm glossy sauce is formed. Immediately add the drained pasta back to the pot and mix using tongs. Add any more starchy water as needed. Serve on a Campfire x Bravo Jenny pasta bowl and garnish with fresh basil and parmesan. Enjoy!
INGREDIENTS8 c. of basil, loosely packed
2 cloves of garlic, smashed and peeled
1/2 c. pine nuts plus 2 tablespoons, toasted
1/4 c. grated parmesan cheese
¼ c. grated pecorino cheese
2 tsp. salt, divided
Approx. 3/4 c. olive oil
1lb. pasta