This creates an extra-large serving of a classic hot toddy, ideal for the wintertime when you’re sick. Take this mug, then go to bed since it’s really potent!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons pine nuts
- 2 ½ cups fresh basil leaves
- 1 teaspoon rock salt
- ½ cup freshly grated Parmigiano-Reggiano cheese, or to taste
- 2 tablespoons finely grated Pecorino Romano cheese
- ½ cup extra-virgin olive oil, or as needed
- 1 (16-ounce) package fresh trofie pasta
Instructions
- Add pine nuts to a large mortar and pestle and crush until a past forms, about 2 minutes. Add 1/4 of the basil leaves and begin to crush and grind the basil leaves until they have begun to release their oil and leaves begin to break apart. Add another 1/4 of the basil leaves and the salt. Crush and grind the added leaves and the salt. Continue this until all the basil leaves have been added and crushed; turning into a paste.
- Add the Parmesan and Pecorino cheeses and mix with a wooden spoon. Once well combined, add the oil little-by-little until a creamy paste has been achieved.
- Bring a large pot of lightly salted water to a boil. Add fresh trofie pasta and cook, stirring occasionally, until tender yet firm to the bite, 3 to 4 minutes. Drain. Mix in pesto sauce, adding a bit more olive oil if needed.
Nutrition Facts
| Calories | 340 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 7 g |
| Sodium | 780 mg |
| Sugars | 0 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |