Basil Pesto Pasta
Homemade basil pesto brings delightfully fresh flavours to pasta, making it a simple, versatile way to brighten up a quick lunch or dinner.
Servings: 6
Equipment
- This is an affiliate link.Food processor
Ingredients
- 450g / 1 lb pasta of your choice I used gemelli pasta
- 50g / 2½ cups fresh basil
- 50g / ⅓ cup pine nuts or blanched almonds
- 50g / ⅓ cup This is an affiliate link.Parmesan cheese plus extra for serving
- 4 tbsp This is an affiliate link.olive oil
- 1 lemon juice only
- 1 clove garlic
Instructions
- Cook the pasta in a large pot of salted water according to package directions.
- In a food processor or blender combine the fresh basil, pine nuts or almonds, Parmesan cheese, pressed garlic clove and the juice of one lemon. Process until smooth. With the motor of the food processor still running pour in the olive oil through a chute and process for 10-20 seconds longer. Turn the food processor off and taste the pesto, add a pinch of salt if necessary.
- Drain the pasta while reserving 1 cup/250ml of cooking water. Combine the pasta and pesto, toss everything gently to combine, add a splash of reserved water to loosen the sauce. The dish should be saucy and not a paste. Keep adding the pasta water until you reach the desired consistency. Taste and add more salt if needed. Serve with additional grated Parmesan cheese.
Notes
The ingredient measurements are a guide and some adjustment may be required.
Nutrition
Calories: 446kcal | Carbohydrates: 58g | Protein: 15g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 6mg | Sodium: 140mg | Potassium: 258mg | Fiber: 3g | Sugar: 3g | Vitamin A: 506IU | Vitamin C: 3mg | Calcium: 151mg | Iron: 2mg