“A quick and classic Italian basil pesto made with pine nuts, blended easily in a food processor or blender.”
Pesto Pasta
Italian Pesto Genovese is fresh, vibrant, and full of bold basil flavor. This timeless sauce comes together in minutes—perfect for tossing with pasta, spreading on crusty bread, or drizzling over just about anything you love.
Ingredients
Equipment
Method
Pesto
- In a blender, combine the basil, garlic, 6 tablespoons of Parmesan, 2 tablespoons of Pecorino, pine nuts, and 1 tablespoon of extra virgin olive oil . Blend until the ingredients form a coarse paste.
- While blending, gradually pour in the remaining olive oil until the mixture becomes smooth and creamy.
Pasta
- Bring a large pot of water to a boil.
- Once boiling, add 2 tablespoons of salt, then add the pasta
- Reserve 4 tablespoons of the pasta cooking water and add it to the pesto
- Toss everything together until well combined and plate.
- Garnish with fresh basil leaves and serve
Notes
Rinse the basil leaves under cold running water, then place them in a large bowl of ice water for 3 to 4 minutes. This helps maintain their vibrant color and prevents oxidation.
This pesto sauce can be stored in the refrigerator for a few days in an airtight container and it also freezes very well.
