Description
This Easy Homemade Pesto Pasta recipe features a fresh and flavorful basil pesto sauce made from scratch using basil leaves, pine nuts, parmesan cheese, and extra virgin olive oil. Perfectly cooked spiral pasta tossed with this vibrant pesto makes a quick, delicious meal ideal for any day of the week.
Ingredients
Pasta
- 2 cups spiral pasta
Pesto Sauce
- 2 cups fresh basil leaves
- 1/2 cup pine nuts
- 1/4 cup extra virgin olive oil
- 1/2 cup parmesan cheese (freshly grated)
- Salt and pepper (to taste)
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook 2 cups of spiral pasta according to the package directions until al dente. Drain the pasta and set aside.
- Pulse Basil and Pine Nuts: In the bowl of a food processor, add 2 cups of fresh basil leaves and 1/2 cup of pine nuts. Pulse several times until finely minced and combined.
- Add Cheese and Garlic: Add 1/2 cup freshly grated parmesan cheese and 1-2 cloves of garlic to the food processor bowl. Pulse a few more times until the ingredients are incorporated evenly.
- Blend with Olive Oil: With the food processor running, slowly drizzle in 1/4 cup extra virgin olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste, then pulse a couple more times to mix.
- Toss and Serve: Combine the cooked pasta with the prepared pesto sauce, tossing thoroughly to coat all noodles. Serve immediately, garnished with an extra sprinkle of parmesan cheese.
Notes
- For a nuttier flavor, lightly toast the pine nuts before adding to the food processor.
- If you like a thinner pesto, add more olive oil as needed.
- Use freshly grated parmesan for the best flavor; pre-grated cheese may affect texture.
- This recipe can be easily doubled to serve more people.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.
