How to make
For the pesto, blend the basil leaves with the garlic, nuts and a small amount of olive oil.
Add the remaining olive oil, while stirring and grate the cheeses on a very fine grater. If desired, add a little salt and mix until a homogeneous mixture is obtained.
Boil the spaghetti according to the manufacturer's instructions. I recommend that you do not break them, but put them in whole in boiling salted water.
The protruding edges are pushed when those in the water soften, that way, slowly, the whole spaghetti will be under the water.
Strain the cooked pasta, leave it briefly under running cold water to stop the cooking process, strain them well again and mix them with olive oil, so that they do not stick to each other.
Distribute them in a plates, by forming the spaghetti like a nest and put 2-3 spoons of pesto in them.
Sprinkle each portion with parmesan, which has been cut into thin flakes.
Tip: The pesto you have left can be stored in the refrigerator in a tightly closed jar.
The Spaghetti with Pesto Genovese and Parmesan are very tasty.
