Skip to content

Pesto pasta

Making the pesto

  • 2 cups fresh basil leaves (no stems)
  • 2 tablespoons pine nuts or walnuts
  • 2 large cloves garlic
  • ½ cup extra-virgin Italian olive oil
  • ½ cup freshly grated Parmesan cheese
  • ½ teaspoon sea salt
  • 1 tablespoon lemon juice

Toast pine nuts lightly in frying pan.

Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.

Add salt and lemon juice and give a final blitz.

With the machine running slowly dribble in the oil and process until the mixture is smooth.

Add the cheese and process very briefly, just long enough to combine.

Alternative suggestion includes adding a small cooked new potato and green beans.

Using the pesto

Cook the pasta as you usually would. We like either spaghetti or macaroni elbows. When the pasta is done scoop out a quarter cup or so of the cooking water and reserve. Drain the pasta and return to the cooking pan. Add pesto to taste and stir. If it seems dry add a splash of the cooking water — you know its right when things look glossy.

Nutrition

Estimated, per serving

  • Servings: 4
  • Serving size: ~3oz dry pasta with pesto (1/4 of recipe)
  • Calories: 645
  • Protein: 17 g
  • Carbs: 65 g
  • Fat: 34 g
  • Saturated fat: 6 g
  • Fiber: 3 g
  • Total sugar: 1 g
  • Sodium: 480 mg