200 grams spaghetti pasta, cooked according to package direction
200 grams smoked fish (in this recipe I used sardines), deboned, flaked
1 cup packed fresh basil leaves, extra for garnish
3 tablespoons pine nuts
3/4 cup extra virgin olive oil
3 cloves garlic
1/4 cup grated Pecorino cheese
salt and pepper, to taste
* Place basil leaves, garlic and pine nuts in a food processor or blender. Process until coarsely chopped. Add the oil and pulse until smooth. Transfer pesto to a bowl and add the cheese and smoked fish. Stir to combine. Season with salt and pepper.
* Place spaghetti noodles in a separate bowl and add some pesto sauce. Toss to combine well. Transfer onto a serving plate and sprinkle with some chopped basil leaves. Serve and enjoy!