Description
This easy pesto pasta recipe is fresh, vibrant, and ready in just 25 minutes. Made with basil, garlic, Parmesan, and olive oil, it’s the perfect quick and comforting meal.
Ingredients
Scale
- 250 g pasta (spaghetti, penne, or fusilli)
- 2 cups fresh basil leaves
- 2 cloves garlic
- 50 g grated Parmesan cheese
- 60 ml olive oil
- 30 g pine nuts (or walnuts)
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions.
- In a blender, combine basil, garlic, pine nuts, and Parmesan.
- Slowly add olive oil while blending until smooth.
- Season with salt and pepper.
- Reserve 1/2 cup pasta water and drain pasta.
- Return pasta to pot and let cool slightly.
- Add pesto and a splash of pasta water, mixing gently.
- Serve immediately with extra Parmesan.
Notes
Toast pine nuts for extra flavor. Do not heat pesto directly to preserve freshness. Store leftovers in the fridge for up to 3 days. Add a little olive oil when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg