With such reliable jarred varieties available, so many people rarely make their own pesto, but this version just isn’t something you can find in the shops. The Brazil nuts have such a different flavour – obviously more nutty – and seem, in a way, to make the idea of pesto and pasta a much more wholesome affair.
Ingredients - serves 4
- 45g Gruyère
- 60g Brazil nuts, plus extra to garnish
- 80g basil leaves
- 2 garlic cloves
- 400g lasagne sheets
- 150ml olive oil, plus extra for drizzling
- Salt and pepper
For the pesto, roughly chop the Gruyère and simply blitz it with the nuts, basil and peeled garlic in a food processor until blended. Then with the processor still running, slowly pour in the olive oil. You should end up with a fairly smooth pesto.
Bring a large pan of water to the boil and add a large pinch of salt and 3 tablespoons of olive oil. Smash the lasagne sheets into uneven shards and add to the water. Boil for 9 minutes then drain – though do reserve 50ml of the starchy pasta water.
Return the cooked pasta to the pan and add the pesto. Heat over a medium heat for just a minute, until everything is warmed through. If at this stage the sauce looks a little scant or too thick, splash in some of the reserved water to loosen – though not too much. Serve the pasta with an extra drizzling of olive oil and a few chopped Brazil nuts.