Spaghetti With Pantelleria Pesto

Preparation:

Preparation: Put the capers drained from the brine, the basil, the pine nuts, the garlic clove and the oil in a mixer. When the mixture is homogeneous - add the Parmesan (or Roman pecorino if you want a stronger taste). This pesto is suitable for dressing any type of short or long pasta, including egg pasta. Simple spaghetti is also great. Pesto can be stored for several days in the fridge in a glass container. In this way the pesto improves and becomes tastier.