Pesto Pasta

Pesto Pasta


1/3 cup pine nuts
2 cups basil leaves
450g dried spaghetti
1/3 cup Parmesan cheese, grated
3 garlic cloves, roughly chopped
1 cup extra virgin olive oil
Salt and freshly ground black pepper


In a food processor, mix together pine nuts, basil, garlic and parmesan until mixture is roughly chopped.

Meanwhile, cook spaghetti until al dente.

While blending basil mixture, add olive oil in a thin stream until mixture is smooth but retains texture. Be careful not to over-process. Season with salt and pepper.

Mix in pesto with pasta until completely coated. Serve with Parmesan.

More Recipes

Ditalini Pasta with Mussels and Beans by Emiko Davies

This is a delicious, hearty and always satisfying combination: plump mussels from Taranto’s port and...

Roasted Cherry Tomato Pasta

Al dente pasta tossed with garlic roasted cherry tomatoes and fresh basil. This easy dish is the per...

Similar Recipes