Pesto Pasta
Bright green basil pesto tossed through pasta. Making pesto from scratch takes 10 minutes and tastes far better than the jar.
by Culicious Kitchen
Ingredients
- 400 g pasta
- 60 g fresh basil leaves
- 40 g pine nuts
- 1 small garlic clove
- 50 g Parmesan
- 80 ml extra-virgin olive oil
- salt
Method
- 1
Toast the pine nuts in a dry skillet over medium heat, shaking the pan often, until lightly golden and fragrant, 3-4 minutes. Watch them — they burn fast. Let them cool.
- 2
Bring a large pot of well-salted water to a boil for the pasta.
- 3
Make the pesto: put the basil, cooled pine nuts, garlic, Parmesan, and a pinch of salt in a food processor. Pulse a few times to chop.
- 4
With the processor running (or while stirring if using a bowl and blender), drizzle in the olive oil until you have a loose, spoonable paste. Don't over-blend — a little texture is good. Taste and add salt.
- 5
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.