We love a good pesto for this week’s Monday Meal.

It’s bright and fresh with a little zing.

Whether you want to make your pesto from scratch or grab one from our fridge, we’ve got you covered!

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Ingredients

2 bunches basil, thicker stalks removed
3 tbsp pine nuts, roasted or fresh
1 clove garlic, crushed
75 grams finely grated Parmesan cheese
2 tbsp red wine vinegar
Juice of 1/2 lemon
3/4 c extra virgin olive oil

Method

Combine all pesto ingredients in a food processor and blitz until well chopped.

To store the pesto, pour into a jar, cover with a little olive oil, and keep in the fridge for a couple of days.

Cook spaghetti per pack directions and drain well.

Place pasta in a bowl, top with sauce, extra pine nuts, basil leaves and more Parmesan cheese.