Pesto Pasta by Chin Pei Ng

Pesto Sauce
Ingredients: 
Sweet basil - 30g
Olive oil - 1/4 cup
Pine nuts - 40g
Garlic - 2 small cloves
Salt - 1/4 tsp
Parmesan cheese - 30g
Preferred pasta

Method:

1. Toast pine nuts for 1 mins.

2. Blend pine nuts, garlic and salt until fine.

3. Put in sweet basil then add olive oil as it blend. Stop adding olive oil when you get a smooth texture. Add Parmesan cheese and blend to combine.

4. Store in airtight container in fridge for up to 1-2 weeks.

Pesto pasta

1. Cook pasta according to instruction, set aside.

2. Stir some hot water from the pasta cooking water into the sauce. 

2. Pour the sauce over the pasta, sprinkle more Parmesan if desired and serve!