Calories per serving: 51 Roast pine nuts in a frying pan without fat. Pluck basil leaves, rinse and dry. Peel garlic and coarsely chop all together. Blend garlic, basil, salt and pine nuts to a paste using the chopping blade of a blender. Stir in Parmesan and olive oil and season with pepper. Cook the spaghetti al dente in enough salted water according to the package instructions, mix with the pesto and bring to the table. Preparation time: half an hour
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