Basil Pesto Pasta

The perfect, basic, never-fail pesto pasta recipe loaded with basil, garlic and parmesan cheese. This recipe is something that you can make quickly and easily. This is my go-to pesto pasta recipe. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in pastas, paratha, and sandwiches.

Basil Pesto Pasta
Basil Pesto Pasta
  • SERVES 5
  • 2 cups basil leaves
  • 3-4 Cloves of Garlic
  • 35 grams Toasted Pine Nuts/Walnuts
  • 60 ml olive oil
  • 50 grams Cup Parmesan Cheese
  • Salt + Pepper
  • 400 grams Spaghetti Pasta
  • Cracked pepper to taste
  • Salt to taste

Place the garlic cloves, basil leaves, toasted pine nuts, and olive oil into a food processor. Blend until everything is well combined. Grate the parmesan cheese and either mix in by hand or place into the food processor and blend again"

Set the basil pesto to the side while cooking the pasta. Bring a saucepan full of water to the boil, season with a few pinches of salt. Place the pasta into the water and cook until cooked. "

Reserve a cup of the starchy cooking water before straining the pasta. Mix in half of the basil pesto with a small amount of the starchy cooking water. Toss together. "

Add the remaining basil pesto and toss until everything is well combined. Serve with freshly grated parmesan cheese and garnish with basil leaves."

  • Do not refrigerate fresh basil leaves because it will darken them. (Even once the pesto is made, the chopped fresh basil will darken slightly, though less so because it is immersed in oil.) If you are not ready to make the pesto immediately, put them in a vase or cup of water until using them.