Homemade Pesto with Tagliatelle
Homemade Pesto with Tagliatelle



  • 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
  • Your homemade pesto begins with toasting the 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 the tagliatelle according to the instructions on the packet. 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.
10 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box