Me and the ingredients 
Pasta with green pesto (Genovese) is both a speedy but healthy dish
To make the pesto you best you a food processor. You could also do it by hand but that takes longer and the result is less even.
Put your basil into the food processor, you can use everything not only the leaves. Add your Parmesan cheese as well as the nuts. The amount can vary depending on how strong you want the cheese and nut taste. I’d say as it’s a basil pesto this should be the dominant taste and the cheese and nuts should only add a subtle note to the pesto.
Note: The nuts can be roasted but don’t necessarily have to. I usually roast pine nuts in a pan before giving them in the food processor but not hazelnuts or walnuts.
Some people also like to add a bit of lemon juice and garlic. Just experiment a bit and see what works best for your taste. Cooking is never just black or white but always about trying things out!
Next step is to add some good quality olive oil and if you want some nut oil, too as well as salt and pepper. Process all ingredients. You want to obtain an even paste. If it’s too thick add some more oil.
And presto! Green Pesto 
You can keep the pesto for some days in your refrigerator, just make sure that you always add a layer of olive oil on top so that the green color stays and your pesto doesn’t turn brown.
Variation: You can of course make a delicious red pesto the same easy way! Instead of using basil you would use fresh and sun dried tomatoes.
As a site note: Always cook your pasta in enough boiling and salted water. Only then the pasta gets a taste itself. Seasoning after cooking has no effect.
If you want to keep the pasta warm pour a little bit of olive oil on it so it doesn’t stick together.
Happy cooking & Bon appétit!
