Name: Spaghetti Al Pesto
Yield: 2 servings
Ingredients: Pesto:; 30 g Stale Bread,; 30 g Parsley,; 1 TSP Apple Cider Vinegar,; 1 Clove Garlic,; 8 g Parmigiano Reggiano,; High Quality Olive Oil, 26g + More For Storing; 14 g Unsalted Butter Softened,; Pinch Sea Salt,; Pasta:; 100 g Spaghetti / Any Pasta Of Your Choice,; 400 g Hot Water,; Pinch Sea Salt,; Pinch Chili Flakes,; Pinch Dried Lavender Preferably Organic,; Sambal Hijau, 1 TBSP Adjust To Preference

Spaghetti Al Pesto

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Spaghetti Al Pesto. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Spaghetti Al Pesto is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It's easy, it's quick, it tastes delicious. They're nice and they look fantastic. Spaghetti Al Pesto is something that I have loved my whole life.

Many things affect the quality of taste from Spaghetti Al Pesto, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spaghetti Al Pesto delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spaghetti Al Pesto is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Spaghetti Al Pesto estimated approx 2 days.

To get started with this particular recipe, we must prepare a few ingredients. You can have Spaghetti Al Pesto using 16 ingredients and 6 steps. Here is how you cook it.

Pesto is a love or hate affair. It is whether you love the aromatic greens or you straight-out hated it. To be honest, I dislike pesto. Maybe I had some bad ones or perhaps, the greens are too much for me to handle. Somehow over the years, it started to grow on me. Partly, I started to step into the kitchen and cook or bake more which had led me to this endeavor.

As far as I can recall, when I said I had some bad pesto, I mean that the pesto isn't even green in color! That's how bad it was. Anyway, I am sure there are thousands upon thousands of pesto recipes online; there's the famous traditional method by SeriousEats whereby the pesto is made in a pestle and mortar. There's also a modern-day technique well explained by the wonderful Helen Rennie.

Ingredients and spices that need to be Make ready to make Spaghetti Al Pesto:

Pesto:
30 g Stale Bread,
30 g Parsley,
1 TSP Apple Cider Vinegar,
1 Clove Garlic,
8 g Parmigiano Reggiano,
High Quality Olive Oil, 26g + More For Storing
14 g Unsalted Butter Softened,
Pinch Sea Salt,
Pasta:
100 g Spaghetti / Any Pasta Of Your Choice,
400 g Hot Water,
Pinch Sea Salt,
Pinch Chili Flakes,
Pinch Dried Lavender Preferably Organic,
Sambal Hijau, 1 TBSP Adjust To Preference

Instructions to make to make Spaghetti Al Pesto

You can visit my sambal hijau post for the recipe. Or you can skip the ingredient entirely.
Prepare the pesto.

Toast stale bread in a toaster or oven until crisp-toasted.

Transfer into food processer and blitz into crumbs.

We only need 15g of bread crumbs. Keep the remaining 15g chilled in the fridge until ready to use.

With 15g of bread crumbs still in the food processer, add in parsley.

Blitz until the parsley has broken down.
Add in the rest of the ingredients and continue blitzing until everything is fully incorporated.

*Scrape down the sides for even blitzing.*

*I prefer my pesto with some texture, but if you prefer a smooth pesto, add a bit of water to blitz until smooth and pass the pesto thru a sieve.*

Transfer into a sterilized jar and add a layer of olive oil.

Keep chilled in the fridge overnight before using. It can be kept chilled for up to 7 days.
Prepare the pasta.

In a skillet or pan over medium heat, add pasta & hot water.

Season the water with some salt.

Once the pasta water becomes starchy, add 2 TBSP of the pasta water into the pesto to loosen up. Give the pesto a quick stir.

By the time the water has almost evaporate, the pasta should just be under al dente.

As quickly as you can, add the pesto into the pasta.
Add more pasta water into the jar to clean out all the nooks and crannies. Transfer into the pasta.

Immediately, toss to combine well.

Remove from heat and sprinkle chili flakes, lavender, the remaining bread crumbs and add in the sambal hijau.

Give it a quicky toss.

Transfer onto serving plates and serve immediately.
For the full detailed video recipe:
https://youtu.be/aBzVZqd6cR0

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