Ingredients for Basil pesto pasta (Serves 4)
For the Pesto:
- 2 cups (50g) fresh basil leaves
- 2 tablespoons pine nuts (or walnuts as an alternative)
- 2 garlic cloves, peeled
- 1/2 cup (120ml) extra virgin olive oil
- 1/2 cup (50g) grated Parmesan cheese
- Salt to taste
For the Pasta:
- 400g pasta (trofie, linguine, or spaghetti work well)
- Salt for boiling water
- Optional: 1-2 tablespoons of pasta cooking water to adjust pesto consistency
Instructions
1. Prepare the Basil Pesto
- In a food processor or blender, combine the basil leaves, pine nuts, and garlic cloves. Pulse until finely chopped.
- With the processor running, gradually pour in the olive oil until the mixture is smooth and creamy.
- Stir in the grated Parmesan cheese and season with salt to taste. Set aside.
2. Cook the Pasta
- Boil a large pot of salted water.
- Cook the pasta al dente according to the package instructions.
- Reserve 1-2 tablespoons of pasta water before draining.
3.Combine & Serve:
oss the drained pasta with the pesto sauce.
Add a little reserved pasta water to create a creamy texture.
Serve with extra grated cheese and a drizzle of olive oil.
