How To Make Pesto Sauce For Pasta

Easy Pesto Pasta Recipe

Delicious and simple pesto pasta is a great summer dish to make quickly and easily. It may be served as a main meal or as a side dish, and it can be eaten either warm or cold, depending on your preference. The recipe includes step-by-step directions for making your own basil pesto, or you can save time and money by purchasing it pre-made. When it comes to summertime, one of my favorite things is the profusion of fresh herbs, especially basil! A delightful way to use up all of the lovely fresh basil growing in your garden or available at the farmer’s market, this Pesto Pasta dish (also known as pasta al pesto) is presented here.

It is necessary to make your own pesto sauce for this Pesto Pasta; nevertheless, don’t be intimidated by this!

Simply combine it with your favorite pasta and some toasted pine nuts, and you’ve got yourself a fantastic, healthy supper or side dish ready in about 20 minutes!

YUM!

How to make pesto pasta

This pesto pasta is really simple to prepare, and it even includes preparing your own pesto sauce from scratch!

Cook the Pasta

I recommend that you start by cooking the pasta for this pesto pasta dish. Bringing a pot of water to a boil takes far more time than actually cooking the pesto sauce! So you want to get it underway as soon as possible!

Use salted water

Make sure to always cook pasta in salted water! It enhances the overall flavor of this Pesto Pasta Recipe by a significant amount!

Do not rinse

Another key tip to remember while preparing this Pesto Pasta Recipe is to avoid rinsing the pasta! Some days I spray it with a little olive oil to keep it from sticking, but sticky spaghetti is excellent in this scenario since it helps the pesto sauce attach to the noodles and absorb into them.

Keep it warm

Return the drained pasta to the pot it was originally cooked in and cover it with a lid to keep it warm until it is time to serve!

Make the Homemade Pesto Sauce

As previously said, creating pesto sauce is a simple and quick process! Alternatively, if you’re in a genuine bind, you could always use shop purchased pesto sauce. For the sake of this recipe, I’m going to assume you want to create your own pesto and will lead you through the process step by step!

Toast pine nuts

To begin preparing pesto, roast the pine nuts until they are fragrant. Please keep in mind that pine nuts may move from barely browned to completely burned in a matter of minutes. Because pine nuts are an expensive ingredient, you’ll want to keep an eye on them and stir them every 30 seconds to ensure that they don’t burn. It should take 4-5 minutes to toast them to your preference.

Set some pine nuts aside

To cool the pine nuts, remove them from the hot skillet and place them on a small cookie sheet or baking pan to cool.

Set aside 2 tablespoons of the toasted pine nuts to serve on top of the pesto pasta, and use the remaining 14 cup to incorporate the nuts into the sauce. This garnish is essential; the crunch of toasted pine nuts in the finished pesto pasta dish is one of my favorite parts.

Blend fresh basilolive oil

Meanwhile, while the pine nuts are cooling, combine the olive oil and fresh basil in a small mixing bowl until well blended but not totally smooth. You may also use a food processor, and the results will be just as tasty!

Blend remaining ingredients

While the pine nuts are chilling, combine the olive oil and fresh basil in a small mixing bowl until well blended but not fully smooth, about 30 seconds. A food processor can also be used, and the results will be just as delectable!

Choose your desired consistency.

Some individuals want their pesto sauce to be a little rough, while others prefer it to be smooth. Creating your own homemade pesto allows you to be in complete control and make your own decisions. Because I’m feeding children and have a strong aversion to texture, I like to combine our basil pesto until it’s nearly smooth before serving!

Make the Pesto Pasta

It’s time to start making the pesto pasta! The pesto sauce may be added to the pasta at this point because it has already been cooked and should be warm. Garnish with toasted pine nuts and tomatoes (if wanted) and serve!

FAQs about Pesto Pasta

What type of pasta goes best with pesto? This pesto pasta dish is one of my favorites since it makes use of thick spaghetti noodles (Bucatini). However, the sky is the limit when it comes to the types of pasta you may use! Here are some ideas to get you started: Like I previously stated, bucatini is my preferred type of spaghetti noodle. However, angel hair, tagiatelle, linguine, and other types of pasta are available. -Pasta in various shapes: bow ties (also known as Farfalle), rigatoni, fusilli, wheels (rotelle), and so on.

  1. – To make a vegetarian version, use zucchini noodles (or any other vegetable noodles) for the pasta.
  2. Either warm or cold, this spaghetti is delicious!
  3. Is it necessary to cook the pesto?
  4. This is why it’s important to keep the pasta warm when cooking it.

Garnish

Once the pesto sauce has been incorporated into the hot pasta, sprinkle on the toasted pine nuts and serve! Please do not omit the additional 2 tablespoons of roasted pine nuts; these are what really make this meal exceptional! There are several ways to enjoy this pesto pasta, as well as other meals that go nicely with it! Here are some ideas to get you started!

Serving/Garnish Suggestions

  • Fresh basil leaves, finely chopped
  • Freshly grated parmesan cheese Fresh baby tomatoes (either raw or cooked)
  • Add some roasted veggies with balsamic vinegar (I do this frequently)
  • Grilled chicken, salmon, or other seafood can be added on the top. Serve it alongside this pesto chicken cooked in the oven! YUM

Store

Keep leftovers in an airtight jar in the refrigerator for up to 3-5 days after preparing them. Take pleasure in it whether it’s hot or cold.

Basil Pesto Sauce: Ingredients and substitutions

Let’s talk about the items that went into making this basil pesto recipe, as well as some alternative substitutes for the basil. In this case, the quality of the ingredients used to create the pesto sauce will determine the quality of the finished product!

Pesto Sauce

  • To make this pesto pasta dish, I like to use thick spaghetti noodles (Bucatini), which I find to be quite satisfying. However, the sky is the limit when it comes to the types of pasta you may use! The following are some suggestions:
  • Spaghetti noodles: As previously said, bucatini is my favorite type of spaghetti. However, angel hair, tagiatelle, linguine, and other types of pasta are available. Pasta of various shapes, such as bow ties (also known as Farfalle), rigatoni, fusilli, wheels (rotelle), and so on
  • Chickpea spaghetti is a fantastic gluten-free alternative. For a vegetarian recipe, use zucchini noodles (or any other vegetable noodles) for the pasta.
  • Basil leaves that have been freshly picked. I do not advocate substituting any other herbs for the fresh basil because it will have a significant impact on the final flavor. However, when I’m in a hurry (or when I don’t have enough basil), I’ll occasionally substitute fresh spinach for half of the basil, but never all of it
  • The olive oil is optional. Using a high-quality olive oil will allow the taste of the pesto to truly come through. I recommend that you use the best olive oil that you can find for this pesto sauce because it will give it a rich flavor and make it easier to make. You may also use olive oils that have been infused with flavor (garlic, herb, etc.), but make sure that the taste complements the basil. Pine nuts, for example, might be roasted in a neutral oil such as avocado oil. Pine nuts are essential in the preparation of a classic pesto recipe, and they should not be substituted if you want to get a really original flavor. If necessary, you can use additional nuts such as walnuts, pecans, or almonds
  • Minced garlic
  • Or a combination of the two. The addition of fresh roasted garlic to this pesto recipe is definitely a winner! If you have finicky eaters, you may also add a tiny bit of garlic powder and Parmesan cheese in your dish. Using high-quality parmesan cheese will make a difference in the final flavor of this pesto sauce, as it has in previous recipes. For the finest flavor, I recommend using freshly grated parmesan
  • Salt and pepper to taste. I always use sea salt and freshly ground pepper when I’m cooking! I recommend starting with a tiny bit of salt, tasting it, and then modifying the seasoning to your taste

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Pesto Pasta Recipe

  • Delicious and simple pesto pasta is a great summer dish to make quickly and easily. It may be served as a main meal or as a side dish, and it can be eaten either warm or cold, depending on your preference. In this recipe, you will find detailed directions for making your own basil pesto, or you may save time and money by purchasing it already made. Preparation time: 10 minutes Cooking Time: 10 minutes Time allotted: 20 minutes Course Dishes for the Main Course and Side Dishes Menu Cuisine: American, ItalianServings: 10 Calories257kcal

Pasta:

  • Prepare the following ingredients: salted water
  • 16ozbucatini spaghetti (or your choice pasta)
  • 2 tablespoons toasted pine nuts
  • Optional garnishes such as baby tomatoes, fresh basil, parmesan cheese, etc.

Cook Pasta:

  • Cook the pasta according to the package directions, being careful to use salted water throughout. Do not rinse
  • Return to a dry saucepan and cover with a lid until ready to use.

While the pasta is cooking, make the homemade pesto sauce:

  • Pine nuts should be heated in a small sauté pan over medium heat, stirring frequently once you notice they are beginning to brown. Once they begin to brown, the process moves quickly, so keep an eye on them and take them from the fire once all of the nuts are roasted (approximately 5 minutes), and set them aside to cool. 2 tablespoons toasted pine nuts should be set aside for serving. Place the olive oil and basil leaves in the container of a Vitamix and blend until smooth (or another high-powered blender). Pour in the ingredients and blend for about 60 seconds, or until they are combined but not completely smooth. It may be necessary to take a break, scrape down the sides, and then resume blending
  • 14 cup pine nuts, garlic, lemon juice, parmesan cheese, salt, and pepper to a blender or food processor and mix or process until the desired consistency is reached (about 30-60 seconds). It may be necessary to take a break, scrape down the sides, and then resume blending
  • Taste and season with salt and pepper to taste, then pulse to mix.

Put it together:

  • Transfer the hot pasta to a serving plate
  • And Stir in the homemade pesto sauce until it is equally spread throughout the pasta. Lastly, top with the leftover roasted pine nuts. If preferred, garnish with tomatoes and fresh basil. Prepare and serve while still warm, or take to the refrigerator to cool before serving cold.

Store

Keep leftovers in an airtight jar in the refrigerator for up to 3-5 days after preparing them. Take pleasure in it whether it’s hot or cold.

Ingredient Substitutions:

  • Using thick spaghetti noodles (Bucatini) in this dish is something I particularly like doing. You can, however, substitute any other type of pasta with excellent results. The following are some suggestions:
  • Spaghetti noodles: As previously said, bucatini is my favorite type of spaghetti. However, angel hair, tagiatelle, linguine, and other types of pasta are available. Pasta of various shapes, such as bow ties (also known as Farfalle), rigatoni, fusilli, wheels (rotelle), and so on
  • Chickpea spaghetti is a fantastic gluten-free alternative. For a vegetarian recipe, use zucchini noodles (or any other vegetable noodles) for the pasta.
  • Basil leaves that have been freshly picked. I do not advocate substituting any other herbs for the fresh basil because it will have a significant impact on the final flavor. However, when I’m in a hurry (or when I don’t have enough basil), I’ll occasionally substitute fresh spinach for half of the basil, but never all of it
  • The olive oil is optional. Make sure that the taste of the olive oil complements the basil. You can use flavor-infused olive oils (such as garlic, herb, and so on). Pine nuts, for example, might be roasted in a neutral oil such as avocado oil. Pine nuts are essential in the preparation of a classic pesto recipe, and they should not be substituted if you want to get a really original flavor. If necessary, you can use additional nuts such as walnuts, pecans, or almonds
  • Minced garlic
  • Or a combination of the two. The addition of fresh roasted garlic to this pesto recipe is definitely a winner! If you have finicky eaters, you may also add a tiny bit of garlic powder and Parmesan cheese in your dish. Using high-quality parmesan cheese will make a difference in the final flavor of this pesto sauce, as it has in previous recipes. To get the finest flavor, I recommend using freshly grated parmesan.

Serving:0.5g Calories:257kcal Carbohydrates:35g Protein:8g Fat:9g 2 g of saturated fat Cholesterol:3mg Sodium:200mg Potassium:149mg Fiber:2g Sugar:1g Vitamin A: 292 International Units 1 milligram of vitamin C Calcium:78mg Iron:1mg Another selection of our favorite pasta meals is provided below:

  • Gnocchi with Cheesy Sausage is a favorite dish in our household. Fresh, colorful, and packed with vegetables, this pasta primavera is truly a delicacy. ThisPizza Casseroleis one of the most popular dishes in my household. Using this tomato and zucchini pasta sauce in this dish will be a fantastic success. And I can’t forget about this creamy avocado spaghetti
  • It was delicious. This tortellini bake is really warm and soothing.

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Fresh Basil Pesto

Every year, we grow basil, and every year, the plants produce so abundantly that we are unable to consume it quickly enough. What should I do? Of course, basil pesto is included! Here is a straightforward recipe.

Ingredients for Pesto Sauce

It’s important to remember that pesto is always produced to taste, based on the components available. As a result, customize the ingredients to your liking. The majority of pesto recipes call for Parmesan cheese; however, we prefer Romano cheese since it has a richer taste. Although pine nuts are frequently used in basil pesto recipes, walnuts can be used in their place. Basil is a potently scented plant, and a little goes a long way when cooking with it. By substituting half of the basil with fresh baby spinach leaves, you may make the pesto a little more mellow.

See also:  How To Cook Orzo Pasta

Video! How to Make Pesto

If you wish to freeze the pesto, leave off the cheese because it doesn’t freeze well in its natural state. Placing plastic wrap over an ice cube tray and filling each cube with the pesto sauce is a good idea. Freeze until solid, then remove from ice tray and store in a freezer-safe zip-top bag until needed. When you’re ready to use it, just thaw it and stir in the grated Parmesan or Romano cheese. Elise Bauer is a woman who works in the fashion industry.

What Is Pesto?

Pesto gets its name from the Italian verb “pestare,” which literally translates as “to crush or pound.” Pesto is originally from Genoa, Italy. Pesto was traditionally produced by smashing the ingredients together in a mortar and pestle for hundreds of years. It dates back to the Roman era, when Genoans would grind walnuts with herbs and garlic to make a paste. Today’s most popular kind of pesto is created by “crushing” basil leaves and garlic cloves in a food processor or blender with olive oil and some hard cheese, until the pesto is smooth.

The Best Basil to Use for Pesto

Did you know that there are over 60 distinct types of basil to choose from? Fortunately, most supermarkets only carry one or two varieties, making it simple to find what you’re looking for. This recipe calls for Thai basil, which is the only kind that is too pungent for this dish. When purchasing fresh basil, look for bright green leaves that are not wilting or sporting any sports.

Dried basil is a fantastic addition to sauces, soups, and other meals as a flavour agent. However, it has a distinct flavor that differs from that of fresh basil. Pesto is made with fresh basil leaves, which must be purchased separately.

How to Store Basil

The stems of basil should be removed and placed in a glass of cold water in the refrigerator if your basil has any. Change the water every day, and your basil will last for a week in the refrigerator. Keep the leaves dry until you’re ready to use them, and then wash them.

Pesto Sauce Is Not Just for Pasta

Pesto is a flexible sauce that can be used in a variety of foods, not only pasta, and is delicious on its own or as a side dish or appetizer. Make use of these recipes to get started!

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  • Roasted new potatoes

More Pesto Recipes to Try

  • Mint pesto, carrot top pesto, arugula pesto, sun-dried tomato pesto, cilantro pesto, and kale pesto are just a few of the options.

When basil pesto is exposed to air, it darkens. To store, wrap the pesto tightly in plastic wrap, making sure that the plastic touches the top of the pesto and that the pesto does not come into contact with air during storage. This will allow the pesto sauce to remain greener for a longer period of time.

  • 2 cups fresh basil leaves, packed (half of the basil leaves can be substituted with baby spinach)
  • 1/2 cup freshly grated Romano or Parmesan cheese (approximately 2 ounces)
  • 1/2 cup freshly grated asiago cheese
  • 3 cloves garlic, minced (approximately 1 tablespoon)
  • 1/4 teaspoon salt, or more to taste
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts (may substitute chopped walnuts)
  • 1/8 teaspoon freshly ground black pepper, or to taste, 1/8 teaspoon sugar
  1. Pulse the basil and pine nuts: Place the basil leaves and pine nuts in the bowl of a food processor and pulse several times until the basil and pine nuts are finely chopped. Elise Bauer is a woman who works in the fashion industry. Elise Bauer
  2. Combine the garlic and cheese in a separate bowl: Pulse several times more after adding the garlic and Parmesan or Romano cheeses to the processor. Scrape the sides of the food processor with a rubber spatula to remove any stuck-on food. Elise Bauer is a woman who works in the fashion industry. Elise Bauer is a woman who works in the fashion industry. Pour the olive oil in slowly and steadily: Meanwhile, carefully drizzle the olive oil into the food processor in a constant tiny stream while it is running. Slowly pouring in the olive oil while the processor is running will assist it emulsify and prevent the olive oil from separating from the other ingredients. Stop the food processor every now and then to scrape down the edges of the bowl. Elise Bauer is a woman who works in the fashion industry. Elise Bauer’s pesto sauce is seasoned with the following ingredients: Taste and season with salt and freshly ground black pepper to your liking. Toss with spaghetti to make a fast sauce, sprinkle over cooked potatoes, or spread on crackers or toasted slices of bread to make a sandwich.

Elise Bauer is a woman who works in the fashion industry.

Nutrition Facts(per serving)
372 Calories
38g Fat
4g Carbs
6g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 4
Amount per serving
Calories 372
% Daily Value*
Total Fat38g 49%
Saturated Fat 6g 31%
Cholesterol11mg 4%
Sodium359mg 16%
Total Carbohydrate4g 2%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein6g
Vitamin C 3mg 15%
Calcium 134mg 10%
Iron 1mg 7%
Potassium 135mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been calculated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or optional ingredients included in this recipe.

Creamy Pesto Pasta Recipe

This post may contain affiliate links to Amazon or other third-party vendors. Because I am an Amazon Associate, I receive money when people make eligible purchases. This recipe is for Creamy Pesto Pasta, which is one of my all-time favorite pasta recipes. This is a dish that our daughter asks on a regular basis. I believe she has excellent taste! It’s quick and simple to put together and can be done in no time. Make your own fresh basil pesto from scratch or get it already made. As soon as the pesto is prepared, this Creamy Pesto Pasta Recipe comes together in minutes, making it ideal for any night of the week!

And have a peek!

Additionally, you’ll need extra virgin olive oil, heavy cream, and the pasta of your choosing in addition to the pesto recipe.

  • Approximately 2 tablespoons of olive oil should be heated over medium heat in a saute pan. Add the pesto and stir it into the oil until well combined. As the pesto heated, make sure to stir it frequently. When the pesto has warmed up and become a bit frothy, slowly pour in approximately 1/4 cup heavy cream while whisking softly to incorporate. If you want to increase the amount of cream, go ahead. You may always thin out the sauce with a little pasta water if it becomes too thick. I used around 3 teaspoons in this case. Reduce the heat to low and continue to whisk until the cream and pesto are well incorporated. (I like to use a flat bottom whisk for cream sauces and gravies since it works really nicely.) Don’t forget to season with salt and pepper to your liking.

Stir in the drained pasta, making sure that every corner and cranny is covered in the fresh pesto deliciousness. I used a 16 oz. package of butterfly/bowtie pasta (also known as farfalle, pronounced far-fa-lay) for this pesto pasta dish because it holds onto the sauce so nicely (and because it is so darn pretty! ), but you may use whichever type of pasta you choose. This sauce is rich and creamy, and it is extremely delicious. To spice things up, toss it some grilled chicken, shrimp, or broccoli for variety.

Please keep in mind that I am not a professional chef, but I do serve in that capacity in our household.

While this process may not be what the pros use (or may not be used by some), it works perfectly for me and is also very simple. Furthermore, simplicity is usually a plus. Notes on the Creamy Pesto Pasta recipe:

  • If fresh basil is not easily accessible for producing the handmade pesto, there are a few of pre-made choices that would suffice in a hurry
  • They are as follows: Chicken, shrimp, or broccoli may easily be added to this dish by sautéing them in a small amount of olive oil in the same skillet as the pesto sauce before adding them to the pasta. After cooking till done (approximately 6-7 minutes for chicken, 3 minutes for shrimp, and a couple of minutes for broccoli), remove from the pan and cover with a clean kitchen towel or a tea towel to keep warm. Once the sauce has been prepared, add it back in.

Instructions

  1. Heat the olive oil in a medium-sized saucepan over medium heat
  2. Add the pesto and stir to combine. As the pesto heated, make sure to stir it frequently. While continuing to whisk, carefully pour in the heavy cream until the pesto is warmed and just a little bubbling. (You can always add additional cream if you want to make it creamier.) If necessary, thicken the sauce with a little pasta water to achieve the desired consistency. Reduce the heat to low and continue to whisk until the cream and pesto are well incorporated. season with salt and pepper to taste

The original version of this recipe was published on August 21, 2009. (Some of the links in this post may be affiliate links.) Amy Johnson has updated her profile.

ABOUT AMY

Originally intended to be a place for me to explore and discuss about my various hobbies and interests, this blog has evolved into an online cookbook that I am thrilled to share with you. It has been a true pleasure to see this blog grow and develop over the years. The dishes on this page are straightforward, simple to make, and healthy for both the body and the soul. More information may be found here.

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Pesto Sauce

This was really fantastic! In a 9×13-inch baking dish, I put boneless chicken breasts. I used the pesto to cover each breast and then placed sliced tomatoes on top of it all. Baked after being sprinkled with shredded mozzarella. It’s really good! More information can be found at

Most helpful critical review

I had a ton of basil that I wanted to use up, so I made this dish. It is unable to endure cold at all, thus Minnesota is attempting to extend its season into October. I was having trouble deciding on a recipe, so I decided to experiment with three different pesto recipes from this website. In true allrecipes form, I followed each recipe to the letter in order for us to be able to rate them equally. Simple Garlic and Basil Pesto by FuzzyGreenMonkey, Easy Pesto by Rebecca Jane Thompson, Pesto Sauce by Sara, and Simple Garlic and Basil Pesto by Rebecca Jane Thompson were the recipes featured.

  1. Because of the toasted almonds, the dish had a pleasant nutty flavor.
  2. Simple Garlic and Basil Pesto was the favorite of my spouse, and it was a close second for me.
  3. Pesto Sauce, on the other hand, was unanimously voted as the least favorite by both of us.
  4. The 1 1/2 cups of walnuts, in my opinion, are responsible for this result.
  5. The other two recipes will be saved in my permanent file as a result of this enjoyable experiment.
  • Five-star ratings: 406, four-star ratings: 201, three-star ratings: 46, two-star ratings: 11, and one-star ratings: ten

I had a ton of basil that I wanted to use up, so I made this dish. It is unable to endure cold at all, thus Minnesota is attempting to extend its season into October. I was having trouble deciding on a recipe, so I decided to experiment with three different pesto recipes from this website. In true allrecipes form, I followed each recipe to the letter in order for us to be able to rate them equally. Simple Garlic and Basil Pesto by FuzzyGreenMonkey, Easy Pesto by Rebecca Jane Thompson, Pesto Sauce by Sara, and Simple Garlic and Basil Pesto by Rebecca Jane Thompson were the recipes featured.

  • Because of the roasted almonds, the dish had a pleasant nutty taste.
  • Simple Garlic and Basil Pesto was the favorite of my spouse, and it was a close second for me.
  • Pesto Sauce, on the other hand, was unanimously voted as the least favorite by both of us.
  • The 1 1/2 cups of walnuts, in my opinion, are responsible for this result.
  • The other two recipes will be saved in my permanent file as a result of this enjoyable experiment.
  • In a 9×13-inch baking dish, I put boneless chicken breasts.
  • Baked after being sprinkled with shredded mozzarella.

Read MoreThe proportions of the components were just right!

Thanks.

Anything with a nut basil olive oil garlic parmesan cheese and a squeeze of lemon is a must-have dish.

Personally, I like walnuts since they are significantly less expensive.

I also like to use argula in place of the basil and asiago cheese on occasion for a different flavor profile than the original.

Making this with less oil will make it a little healthier for you, but the extra oil will make it that much smoother and easier to spread.

  1. Because I didn’t have any walnuts, I substituted pine nuts.
  2. Instead of 1 cup of olive oil, I used 1/2 cup chicken broth and 1/2 cup olive oil in place of the original recipe.
  3. It shocked me that 4 raw cloves of garlic seemed like a lot for me, considering how much I enjoy garlic.
  4. Instead of using walnuts, I used roasted pine nuts.
  5. I also tossed in some freshly grated parmesan and the juice of half a lemon.
  6. I was concerned about the fat and calorie content of the recipe as written, but when I made it, I ended up with approximately 2 cups of pesto, which satisfied my concerns.
  7. I used about 2 spoonfuls of the sauce on a smaller-sized bowl of pasta – not 1/2 cup – so I’m not sure I consumed anywhere near the amount of fat and calories that were listed on the package.
  8. It’s the most delicious sauce I’ve ever tasted in my whole life.
  9. Because I cultivate the basil in my garden, it has a stronger flavor.
  10. CHECK OUT THIS RECIPE!
See also:  How Many Cups Of Pasta In A Pound

The recipe as stated yields 2 cups of liquid.

If you’re freezing it, a few drops of lemon juice added in can help keep it from browning.

I reduced the amount of oil by half and increased the amount of cheese by thrice.

Easy Homemade Pesto

There is no longer a need for store-bought pesto. With only 5 ingredients, this dish is really simple. And it just takes 5 minutes to put together! I seem to have an excess of basil on hand at all times, so I’ve started preparing pesto on a weekly basis. It’s one of the quickest and simplest things to create – especially with the assistance of a food processor – and it only takes a few ingredients! Furthermore, keeping a jar of pesto in your refrigerator is usually a lifesaver on those hectic weeknights.

  • Everything has been completed.
  • This pesto is considerably more vivid and fresh-tasting, and you have complete control over how runny or thick you like your pesto to be.
  • It’s also worth mentioning that a food processor, rather than a blender, is recommended for making this.
  • And while I understand that pine nuts (also known as pignolias) might be prohibitively expensive, one modest 8-ounce bag of pine nuts will last you a lifetime.

Easy Homemade Pesto

1 cup of finished product time required for preparation: 5 minutes time allotted: 5 minutes There is no longer a need for store-bought pesto. With only 5 ingredients, this dish is really simple. And it just takes 5 minutes to put together!

Ingredients:

  • 1 cup fresh basil leaves
  • 3 garlic cloves, peeled
  • 3 tablespoons pine nuts
  • 1/3 cup freshly grated Parmesan
  • 1 cup fresh mozzarella
  • Taste and season with Kosher salt and freshly ground black pepper to your liking. 1/3 cup extra-virgin olive oil

Directions:

  1. To make the pesto, place the basil, garlic, pine nuts, and Parmesan in the bowl of a food processor and pulse until smooth. Season with salt and pepper, to taste, and process until smooth again. While the motor is running, drizzle in the olive oil in a slow stream until the mixture is emulsified
  2. Set aside. Up to 1 week when stored in an airtight container in the refrigerator

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Easy Pesto Pasta

This recipe for pesto pasta will teach you how to prepare it quickly and easily! It’s one of our favorite midweek dinners because of the vibrant, strong flavors. This year, the first snow fell in Chicago more earlier than usual. It was only the beginning of November, and we were on our way to an appointment. After a few minutes of snow, the scene changed from “very nice” to “wow, the snow is really pouring down!” We waited in the freezing car for much too long, bundled up in far too-light coats, peering at brake lights and a gloomy sky.

We arrived at our destination – an industrial area in the Pullman district, where Gotham Greens is located on the roof of the Method manufacturing factory, which was our destination.

We were given a tour of their rooftop greenhouse, and despite the fact that it was bitterly cold and nasty outside, it was pleasantly warm and sunny on top.

With a fridge full of greens and a cupboard bare of anything else, I whipped up my go-to quickeasy dinner: this five-minute pesto pasta, which took less than five minutes to prepare.

We weren’t in the mood to venture out into the snow for any extra supplies, and honestly, there’s nothing better than pasta when it comes to mixing powerful taste with simple preparation.

How to Make Pesto Pasta

As previously said, creating pesto pasta is a simple process. All you have to do is follow these steps:

  1. Combine the ingredients for my 6-ingredient basil pesto in a blender, or use store-bought pesto in a pinch. In a large pot of salted boiling water, cook your pasta according to the package recommendations
  2. Before draining the pasta, save a small amount of the starchy pasta water for later use. Then, pour 1/4 cup of the pasta water back into the saucepan with the pesto and stir to thin out the pesto
  3. Then serve. Toss in the cooked pasta and toss until the pesto is evenly distributed throughout
  4. Toss in a large handful of arugula until it’s slightly wilted
  5. Serve immediately. Finish with a generous squeeze of lemon, a pinch of salt, pepper, red pepper flakes, and toasted pine nuts, if desired.

Pesto Pasta Recipe Tips

Have you ever tried making pesto pasta before? The following are some pointers to get you started:

  • Make a small amount of pasta water aside. My number one pesto pasta recommendation! Using the salty, starchy pasta water will loosen the pesto just enough to form a light sauce to pour over the spaghetti and vegetables. The salty, starchy nature of this water will result in a more delicious and thicker final pesto sauce than would be obtained from ordinary water. The greens should be added right before serving. I want my greens to be just a tad wilted, rather than completely limp. Incorporate them just before serving so that the hot pasta may wilt them, and then serve immediately while they still have a little crunch and brilliant color
  • Taste and make necessary adjustments. Pestos vary in brightness, salinity, and overall strength of flavor, so taste and modify your final meal before serving to ensure that it is to your liking. The amount of lemon juice, salt, and pepper needed to make your pesto pasta sing can vary depending on the pesto you choose
  • Nevertheless, a generous dose of black pepper is always a good idea.

Pesto Pasta Recipe Variations

This dish, like many basic recipes, is enjoyable to experiment with. Here are a few suggestions to spice things up:

  • You don’t have any pine nuts on hand? Alternatively, walnuts or almonds can be used. Instead of arugula, you may use spinach or Kale to finish the meal, or you can omit the greens completely. For a cold-weather alternative, try substituting kale pesto for the basil pesto. Decorate the top of the finished dish with some cherry tomatoes (fresh or cooked in the oven), roasted cauliflower, or asparagus
  • Add some small mozzarella balls or a sprinkling of capers to finish it off. Replace the spaghetti with your favorite pasta form or substitute spaghetti squash for the spaghetti.

When it comes to pesto pasta, what’s your favorite method to consume it? Please share your thoughts in the comments section!

If you love this pesto pasta recipe…

Check out mylasagna, spaghetti bolognese, penne pasta, pasta pomodoro, or roasted veggie pasta next time you’re here. Preparation time: 15 minutes Cooking Time: 10 minutes Time allotted: 25 minutes Serves2 This pesto pasta is a great vegetarian weekday dish that is quick and easy to prepare! You may substitute your favorite soft greens for the arugula if you want; however, I recommend using arugula.

  • 6 ounces spaghetti, with 1/2 cup starchy pasta water set aside a third to a half cup basil pesto or vegan pesto
  • For drizzling, extra-virgin olive oil is used. If desired, add freshly squeezed lemon juice. Freshly grated Parmesan (or vegan Parmesan)
  • 4 cups arugula
  • 2 tablespoons pine nuts
  • A few pinches of red pepper flakes
  • Sea salt and freshly ground black pepper
  • 4 tablespoons pine nuts
  • Cook the pasta in a large pot of salted boiling water according to package directions or until it is al dente, about 10 minutes longer. Before draining the starchy cooking liquid, save aside 1/2 cup of it for later use. In a large pan set over very low heat, mix the pesto, 1/4 cup of the leftover pasta water, and salt and pepper to taste
  • Transfer to a large serving bowl to cool. Add the pasta and toss to coat, adding additional pasta water if necessary to get a loose sauce consistency. How much water you’ll need will be determined by the thickness of your pesto. Turn the heat down to a minimum. Taste and season with lemon juice, salt, and pepper to taste. After that, toss in the arugula until it is slightly wilted. Immediately before serving, garnish with the red pepper flakes and pine nuts

This is not a paid article; I simply adore Gotham Greens and wanted to share my enthusiasm.

Basic Pesto Recipe

The New York Times’ Andrew Sullivan contributed to this report. When prepared with basil, pesto has the flavor of summer in every bite. You can purchase it in a jar or in the refrigerator section of your local grocery store, but there is nothing better than making it from scratch yourself. During the summer months, fresh basil may be purchased in plenty at farmers’ markets. Simply clean the leaves, remove the stems, and pulse them in a food processor with the nuts and garlic until smooth. Add a few drops of oil and you’ve got a sauce that can be used for pasta, chicken, or fish.

Find out how to make pasta.

Ingredients

  • 2 cups fresh basil leaves (without the stems)
  • 2 tablespoons pine nuts or walnuts
  • 2 big garlic cloves
  • 12 cup extra-virgin olive oil
  • 12 cup freshly grated parmesan cheese
Nutritional analysis per serving (16 servings)
  • 80 calories
  • 8 grams fat
  • 2 grams saturated fat
  • 5 grams monounsaturated fat
  • 1 gram polyunsaturated fat
  • 1 gram carbohydrate
  • 0 grams fiber
  • 0 grams sweets
  • 2 grams protein
  • 49 milligrams sodium
  • 82 calories Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided. However, it should not be viewed as a substitute for the advise of a qualified nutritionist.

Preparation

  1. Using a food processor, pulse together the basil leaves, pine nuts or walnuts, and garlic until they are extremely finely chopped
  2. Dribble the oil into the machine while it is running gently and process until the mixture becomes smooth. Add the cheese and process for only a few seconds, just long enough to mix everything. Put the container in the refrigerator or freezer.

Easy Pesto Pasta Recipe (Plus A Leveled Up Version)

In an earlier post this week, I shared my favorite recipe for Basil Pesto. Pesto may be used in a variety of ways, but this simple Pesto Pasta recipe is one of my all-time favorite dishes. It is possible that this content contains affiliate links. The term “Pesto Spaghetti” refers to pasta that has been prepared with pesto sauce. Grated Parmesan cheese and freshly ground black pepper are my favorite toppings for mine. In the event that I’m feeling particularly adventurous, I may add in some chopped cherry tomatoes and pine nuts.

It may be served hot, warm, or chilled, and you can add any other ingredient that goes well with basil to make it your own.

Because there are just a few ingredients in this recipe, you want to be certain that they are of the highest quality.

Afterwards, the Parmesan cheese should be finely shredded fresh.

Alternatively, Pecorino Romano might be used in this recipe. Last but not least, the pesto must be delectable. During the summer months, I make my own Basil Pesto from scratch. Because basil isn’t always in season during the winter months, I prefer to use store-bought pesto during those months.

How to Make Pesto Pasta

To prepare Pesto Pasta, begin by cooking 1 pound of pasta till al dente in a large pot of boiling salted water until it is tender. Drain the pasta, reserving 1 cup of the cooking liquid for later use. After that, you’ll move the pasta to a large mixing bowl and top it with 1 cup pesto (homemade or store-bought). After that, mix the pasta with the pesto until it’s uniformly coated with the sauce. If the pasta is looking a little dry at this point, you can add a splash or two of the reserved cooking liquid to loosen it up a bit.

After transferring the Pesto Pasta to a serving platter, sprinkle with grated Parmesan and freshly ground black pepper, and you’re finished!

What to Add to Pesto Pasta

For a more elevated pesto pasta dish, I like to top it with chopped cherry tomatoes and toasted pine nuts. The tomatoes give the meal a burst of fresh, tangy flavor, while the pine nuts lend a crunch to the dish’s overall texture. Here are some more items that may be used to make Pesto Pasta:

  • Sliced chicken, steak, or shrimp that has been cooked
  • Chickpeas or white beans that have been cooked
  • Cubes of salty feta cheese or shredded mozzarella
  • Broccoli or cauliflower roasted in the oven
  • Zucchini on the grill
  • Almonds or walnuts that have been toasted

Tell me about some of your favorite Pesto Pasta ingredients to include.

Pesto Pasta Recipe

Approximately 10 minutes of cooking time Time allotted: 10 minutes

  • 1 pound dry pasta (any shape with curves or ridges to hold the sauce)
  • Kosher salt
  • 1 cup basil pesto
  • Grated Parmesan cheese
  • Freshly ground black pepper
  • 1 pound dry pasta (any shape with curves or ridges to hold the sauce)

Other mix-ins:halved cherry tomatoes, toasted pine nuts (optional)

  1. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta until it is firm to the bite. Transfer the pasta to a large mixing basin, reserving 1 cup of the pasta boiling liquid. Mix pesto into the spaghetti until it is uniformly coated. If the pasta appears to be a little dry, add a dash of pasta boiling liquid. Season with salt to your liking
  2. It is at this point that you can incorporate additional ingredients such as halved cherry tomatoes and toasted pine nuts
  3. To assemble the dish, divide the pasta among four dishes and sprinkle each with grated parmesan cheese and freshly ground black pepper.

Reader Interactions

A Pesto Pasta may be made by anybody, but not everyone understands how to make a Pesto Pasta that is slick with plenty of pesto sauce and does not require the use of a lot of additional oil. Here’s how I go about making it. Make your own pesto and serve it with this dish. It’s just wonderful!

How to make a JUICY pesto pasta with pesto sauce

The following approach will be particularly useful if you’ve ever cooked pesto pasta and found it to be a little on the dry side, then attempted to rescue it by adding ever-increasing amounts of olive oil only to wind up with an extremely oily pasta.

Add pasta cooking water

It will thin down the pesto to ensure that it coats everything evenly and makes a glossy pesto sauce that coats every bit of pasta in a single layer. The starch in the water emulsifies with the pesto, which simply means that the fat in the pesto combined with the starch in the water thickens the pesto and the water. It’s the same as when you shake salad dressings — exactly the same thing. A technique that is practiced in every Italian family and restaurant around the world, this is the “correct” way to prepare pastas, according to tradition.

And THAT is the secret to producing a juicier pesto pasta that is slippery with pesto sauce without using a ton of additional oil!

Best pasta for pesto

Pesto pasta may be made with any type of pasta that your heart wants. Even in today’s cooking video, I recommend that you use the pasta of your choice. However, I do have certain preferences. My favorite pasta dish is penne or ziti (which is just penne with a smooth surface). It’s the most convenient toss for fair distribution, and it yields the “juiciest” pesto pasta, in my opinion. Next on my list of favorite pastas are spaghetti and other thin(-ish) long strand noodles. There is a learning curve to tossing the pesto into the pasta, and the more you work it, the less saucy it becomes (however you can always add more pasta boiling water, but there is a limit to how much you can add).

Twirls and other forms with “crevices” score lower simply because there is a greater surface area to cover, and as a result, I feel a little pesto-deprived after eating them.

Pesto pasta tips

As much as I believe that pesto pasta is one of the simplest pastas to prepare, I do have a few pointers to impart — lessons learnt from my own blunders, to be precise.

  • Toss in a large mixing basin rather than the pot in which the pasta was made – basil does not appreciate heat. It goes completely black. Adding the heat from the pasta is OK — but adding the heat from the saucepan will make the basil bitter. Don’t just throw it on the stove! Once again, black basil is used. Remove 1 cup of pasta boiling water immediately before draining (do not remove it earlier, otherwise the pasta will not be starchy enough). Take out a lot more than you think you’ll need since you never know when you’ll need it. You will be surprised at how much the pasta can absorb – I used 3/4 cup for 300g/10oz pasta for the spaghetti in the video (because I kept tossing it to film and it kept sucking up the sauce! )
  • I used 3/4 cup for 300g/10oz pasta for the fettuccine in the video (because I kept tossing it to film and it kept sucking up the sauce! )
  • Season the water– Pesto is typically not (and should not be) seasoned to the point where it eliminates the need to season the water after the pesto is tossed through the pasta. The most effective way to season Pesto Pasta is to salt the water
  • DO NOT REHEAT leftover pesto pasta after it has been prepared! Pesto in a dark color, once more. Room temperature is the best you can hope for when eating
See also:  How To Make A Cheese Sauce For Pasta

I’m going to assume that you’re using a homemade pesto when I give you these suggestions (basil or otherwise). I haven’t cooked with store-bought pesto long enough to know if it would become black when exposed to high heat. Regardless of the type of pesto you use – basil, rocket/arugula, spinach, etc. – the stages in myhomemade pesto recipe are the same. For a comprehensive list of alternatives, see myhomemade pesto recipe. The pesto in the image below is made with rocket/arugula and walnuts, and I really like it since the spicy rocket and somewhat bitter walnuts work so well together.

– Nagi x Nagi x Nagi x

Try these on the side

  • Caprese Salad– the combination of luscious tomatoes and bursts of acidity from the balsamic sauce is a winning combination. Any salad or steamed vegetables that has been dressed with Italian dressing or balsamic vinegar
  • Sprinkle over some halved cherry tomatoes and/or a handful of spinach or rocket/arugula while the pasta is cooking.

And for Pasta Monsters

  • Each and every person’s favorite every day Bolognese
  • Make Slow Cooked Shredded Beef Ragu, or try this Italian Sausage and Beef Ragu, which is also delicious. Baked Ziti is the mother of all pasta bakes
  • It is a dish that may be made in a variety of ways. Pasta with Creamy Chicken and Bacon
  • Alfredo Pasta
  • Creamy Chicken and Bacon Pasta Pasta alla Norma (Normal Pasta) is a Sicilian eggplant, tomato, and basil pasta dish. Browse through all of our pasta recipes.

Pesto pastaWatch how to make it

Subscribe to my email and follow me on social media platforms such as Facebook, Pinterest, and Instagram to stay up to speed on the newest news. Servings for 3 to 4 persons To scale the recipe video above, tap or hover your cursor over it. Learn how to prepare a delicious pesto pasta that is dripping with pesto sauce without using copious amounts of oil, which would make it too greasy. When you use pasta boiling water in your pesto, it emulsifies with the oil in the pesto, allowing it to adhere to every strand of pasta and become more flavorful.

Make this with fresh pesto from scratch for the finest flavor.

  • (Note 1) 1 cup homemade pesto (Note 1). Pasta of your choosing (ziti, penne, and spaghetti are among of my favorites, see Note 2)
  • 300-350 g / 10-12 ounce 2 teaspoons salt
  • 3/4 cup pasta boiling water
  • Parmesan cheese for serving
  • Bring a big saucepan of salted water to a boil
  • Remove from heat. Cook the pasta for the specified amount of time per the package instructions. Take 1 cup of the pasta cooking water and set it aside just before draining it. In a colander, drain the pasta and set it aside for a minute. Transfer the pasta to a large mixing bowl (do not use the pasta boiling pot since it is very hot)
  • Add the pesto and 1/4 cup of the pasta water and mix well. Toss to coat the pasta in the pesto, adding additional water if necessary to make the spaghetti smooth and juicy rather than dry and sticky
  • Serve immediately. Taste and season with additional salt and pepper if required. Serve immediately, topped with freshly grated parmesan, and enjoy!

1. Pesto- This recipe is designed to be used in conjunction with the homemade pesto that I posted earlier today. However, the same procedure may be used with store-bought items. If you’re using store-bought, use 1/2 cup or more. Because basil extract has a more intense flavor than fresh basil, they usually require less than when using handmade basil. 2. Pesto pasta—Zucchini and penne are two of my favorites for pesto (explained in post). Spaghetti is the next type of pasta, followed by various long strand pastas.

  • Use 300g/10oz of pesto sauce to cover the chicken breasts thoroughly – this will yield 3 big servings and 4 tiny portions. Use up to 350g/12oz of pesto sauce per plate of pasta for a “regular” amount of pesto sauce – 4 standard servings. If you use more pasta than necessary for one batch of homemade pesto, the pasta will become bland and lack pesto flavor.

3. General considerations:

  • Don’t ever put pesto pasta on a hot stove since the heat will turn the basil black. Some individuals prefer to conclude with a squeeze of lemon juice
  • This is a personal preference. Leftovers should be stored in the refrigerator in an airtight container. Do not reheat leftovers since this will turn the basil black. Simply allow it get to room temperature before serving – pesto pasta served at room temperature is delicious

Life of Dozer

Because he is on the wrong side of the bread store door, he is in a bad mood. I believe that even if you are limited on time and money, you can still prepare delicious meals using common products. All you have to do is cook shrewdly and be inventive! More information can be found at

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Reader Interactions

Simple meals that can be thrown up in a jiffy are ideal for busy weeknights, and there’s nothing easier than a basic, handmade basil pesto pasta recipe that even a child can make and clean up after, as demonstrated here. There are some abilities that should be passed on to the next generation, as well as the keys to achieving success in life. Keep up with daily household tasks (I LOVE what a former Dean of Freshmen at Stanford has to say about why this is important!) is one of those talents at our house (and whether Smudge likes it or not, she’s getting a wonderful education in this area).

Due to the transition from summer’s laziness to school’s busier nights of homework, two soccer teams to practice with, basketball practice, and her other basic daily chores, Smudge’s dish washing time has been squeezed right along with the time I have in my schedule to prepare time-intensive dinners, if I remember to do so at all!

And yearned for.

This is an old and well-known dish on the site, but I just updated it with some new images and made some changes to my basic handmade basil pesto recipe.

I’ve made pesto from scratch a countless number of times. And there have been several instances in which I have completely messed up. Why? Because I didn’t stick to a straightforward approach. To learn how to create homemade pesto, please see this page. Alternatively, here are some highlights:

  • Don’t add any extra garlic to the dish. If you make it into a vampirefest, you’ll completely spoil the herbacious flavor, and the sauce will turn to tin as a consequence. Seriously, I’ve completed the task
  • When cutting the herbs, make sure to pulse your food processor or blender a few times. This will preserve the color of the water a vibrant green rather than a muddy, bottom-of-the-pond hue. For the lightest flavor, use an olive oil that is both fresh and delicious. Because the tastes are so straightforward, choose the best ingredients you can afford
  • Fresh, leafy herbs are always the most effective. Are you out of pine nuts, or just unable to afford to purchase them? If you prefer nuts, walnuts, marcona almonds, and even pistachios are delicious alternatives.

About the Recipe

In this recipe, I used the last of my garden basil before the frost set in, but if basil isn’t in season where you live, pesto may always be prepared using any of the greens listed below:

  • Parsley, Arugula, Spinach, Mint, Kale, Broccoli or Broccolini, Beet Greens, and other greens

Pesto and pasta are really great when served simply with a sprinkle of parmesan cheese and a few additional roasted pine nuts, if you happen to have some on hand. Pesto may be used with any type of pasta, however the most commonly encountered shapes are long and thin or short and compact variations. In this recipe, I used the thicker bucatini. Here are a couple of more kinds to think about:

  • Farfalle, Fussili, Spaghetti, Linguine, Orzo, Tortellini, Penne, Orecchiette
  • Farfalle, Fussili, Spaghetti, Linguine, Orzo, Tortellini, Penne, Orecchiette
  • Farfalle, Fussili, Spaghetti, Linguin

In addition, whether cooking lasagna or filled shells, pesto is a fantastic substitute for marinara or tomato sauce since it has a lighter, brighter taste profile. When cooking pasta, always season the water generously with salt (wait until the water has come to a boil to prevent scorching your pan) and cook the pasta until al denté to ensure that the noodles retain their firm texture and do not become mushy when cooked longer than necessary. Alternatively, I enjoy tossing in a couple fresh tomatoes on top.

The beauty of a simple recipe is that it gives you the option to customize it in any manner you see fit while also learning to appreciate a little bit new.

What to Serve With Homemade Pesto Pasta

Pesto is also a fantastic substitute for marinara or tomato sauce when preparing lasagna or filled shells since it has a lighter, brighter flavor. Whenever you’re making pasta, season the water generously with salt (wait until the water has reached a boil to prevent scorching the pan) and simmer it until the noodles are al denté, so that the noodles retain their crisp texture and do not get mushy. Alternatively, I enjoy sprinkling a few fresh tomatoes on top of the dish. The added dollop of salty parmesan cheese makes it even better in my opinion.

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  • And more.

If you make this recipe, please let me know how it turned out! Please rate this dish and leave a comment below, as well as take a photo and tag me on Instagram with the hashtag #foodiecrusheats.

Easy Homemade Pesto Pasta Recipe

Homemade basil pesto is very simple to prepare and can be used to top practically any sort of spaghetti noodle for a quick and easy lunch or dinner.

  • 1 pound of your preferred noodle (bucatini, spaghetti, etc.)
  • 1 garlic clove
  • 1/2 cup toasted pine nuts
  • 2 cups fresh basil leaves, cleaned and stemmed and coarsely packed
  • 1 tablespoon olive oil
  • 1 teaspoon salt Half a cup of olive oil
  • Half a cup of freshly grated Parmesan cheese, with more for garnish Cherry tomatoes
  • 1/2 lemon, juiced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cook the spaghetti or other pasta in a large pot of salted boiling water until al dente, or according to package guidelines, until the pasta is tender. Remove the pasta from the pot and set aside 1 cup of the cooking water
  • When pasta is almost finished cooking, combine the coarsely chopped garlic, roasted pine nuts, and finely shredded parmesan cheese in a food processor and pulse until completely smooth. Then, put in the basil and mix well. Pulse a few times until the ingredients are chopped, then let the machine run as you dribble the olive oil into the processor as it runs until the ingredients are emulsified. Season with kosher salt and freshly ground black pepper, pour in a squeeze of lemon juice, and whiz once more until everything is well mixed together. Observe the seasoning and make adjustments to your preference
  • In a large mixing bowl, toss the heated pasta with the pesto and gradually add the conserved cooking water, a quarter cup at a time, until the sauce is thick. Add the cherry tomatoes on top and season with additional salt and pepper, if preferred, before garnishing with additional parmesan cheese.

More Pesto Recipes to Try

  • Pesto Pasta Salad with Bell Peppers and Peas
  • Pesto Pasta Salad with Bell Peppers and Peas
  • Pesto Pasta Salad with Bell Peppers and Peas Arugula Pesto
  • Creamy Chicken Pesto Penne with Broccoli
  • Roasted chicken in a one-pan with a creamy sun-dried tomato pesto sauce
  • Arugula Salad with Pesto Shrimp, Parmesan, and White Beans
  • Arugula Salad with Pesto Shrimp, Parmesan, and White Beans

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