Ingredients
Scale
- 400g pasta of your choice (spaghetti or linguine works best)
- 2 cups fresh basil leaves
- 1/2 cup pine nuts
- 2 garlic cloves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Begin by washing the fresh basil leaves thoroughly.
- In a food processor, combine the washed basil, pine nuts, and garlic cloves. Pulse until finely chopped, then add Parmesan and gradually incorporate olive oil until the desired consistency is reached. Season with salt and black pepper.
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Stir occasionally.
- Once cooked, drain the pasta and return it to the pot. Add the basil pesto and toss until fully coated. Serve immediately, garnished with additional Parmesan cheese and fresh basil leaves.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on low heat or in the microwave, adding a splash of olive oil for rejuvenation.
- This dish pairs well with a garden salad, garlic bread, or grilled vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Boiling & Blending
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 550 Kcal
- Sugar: 2g
- Sodium: 200mg
- Fat: 40g
- Saturated Fat: 6g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 10mg