Pesto pasta

Photographer: Emma
Serves 4-6

There is a lot to be said for the old adage “less is more”.  It can be applied to many facets of my career as a designer and photographer as well as to a plethora of situations outside of work.  This recipe is the perfect example of applying such a mantra to situations of the culinary variety.  When a combination of ingredients come together, such as those listed in the recipe below, the results can quite plausibly be described as heavenly.  Conversely the corresponding after-effects of tucking in to such a meal are much more demonic in nature (read; gluttony, envy, greed etc).  One need only make this dish and sit down to share it to understand what exactly I mean.  It is so utterly moreish that quite without realising you may find you have abandoned any sense of etiquette possessed in you in a race to lay claim to the very last bite.  You have been warned

Whilst delicious served as is, it also benefits from a squeeze of lemon juice as well as the addition of a simple green salad dressed with a mustardy, French vinaigrette (red wine vinegar, olive oil, a generous dollop of Dijon mustard, salt and pepper).


2 cups basil, packed
2 cloves garlic, peeled
85g parmesan cheese
50g pinenuts, lightly toasted
50ml olive oil

1 quantity of fresh egg pasta cut into spaghetti to serve


1. Place the basil, garlic, parmesan and pinenuts in a food processor and blend until combined. While still running, slowly add the olive oil. If it is too thick, add more oil.
2. Cook the pasta and stir the pesto through it making sure to mix it evenly through the pasta.