Basil Pesto Pasta
Fresh basil pesto, silky olive oil, and hot pasta that grabs the sauce instantly
Prep
10 mins
Cook
10 mins
Serves
3 to 4
Difficulty
Easy
Ingredients
- 40 to 45 g fresh basil leaves (about 2 large bunches leaves removed from stems)
- 3/4 teaspoon cooking salt
- 1/4-1/2 teaspoon freshly cracked black pepper
- 1/2 cup Parmesan cheese packet is totally fine
- 3 tablespoons pine nuts toasted do not skip this step (about 2 minutes in a hot pan - no oil & keep them moving)
- 1 cup extra virgin olive oil
- 280g pasta of your choice, I used spaghetti
Method
- Cook pasta according to packet instructions minus 1 minute
- Reserve 1 half cup of pasta water then drain
- Add basil, salt, pepper, Parmesan, pine nuts and half of the olive oil to a food processor. Blitz thoroughly for at least 30 seconds nonstop. If you have a smaller processor, blitz basil first to help it along. Larger machines usually do not need this step
- With the processor running, slowly drizzle in the remaining olive oil until smooth and luscious
- Pour pesto over the hot drained pasta so it clings straight away
- Stir well. If it looks dry, add up to 3 tablespoons of the reserved pasta water to loosen
Tips
- Toast the pine nuts until golden and fragrant, then pull them off fast so they do not burn
- Use hot pasta straight from the pot so the pesto grabs and coats immediately
- Pasta water is your best friend if the sauce tightens up, add a splash and stir until glossy
- If you like a brighter pesto, add a squeeze of lemon at the end
Storage
- Pesto keeps in the fridge for up to 4 days in an airtight container
- For best colour, press plastic wrap directly onto the surface or top with a thin layer of olive oil
- Freeze pesto in ice cube trays, then pop into a container and use as needed
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