Description
A simple and vibrant pesto pasta with fresh basil pesto, toasted pine nuts, and Parmesan cheese. A quick and delicious dish that’s perfect for a weeknight meal.
Ingredients
- For the Basil Pesto:
- 4 ounces pine nuts
- 4 cups fresh basil
- 3 garlic cloves
- 1 cup coarsely grated Parmesan cheese
- 1 tablespoon lemon zest
- 1 cup olive oil
- Kosher salt and fresh ground pepper (to taste)
- For the Pasta:
- 1 pound spaghetti or other pasta
- 1 tablespoon kosher salt
- Extra Parmesan cheese (for serving)
Instructions
- Make the Pesto:
- Toast the Pine Nuts: Add the pine nuts to a small skillet over medium heat and toast until golden brown, about 2-3 minutes.
- Blend the Pesto: In a food processor, combine half the pine nuts, 3 cups of basil, 2 garlic cloves, ½ cup of cheese, and lemon zest. Process until finely chopped, about 30 seconds. While the processor is running on low speed, slowly drizzle in ¾ cup of olive oil until a smooth paste begins to form. Stop the processor and scrape down the sides of the bowl.
- Finish the Pesto: Add the remaining pine nuts, basil, garlic, and cheese to the bowl. Pulse until finely chopped. Using a rubber spatula, transfer the pesto sauce to a bowl and stir in the remaining olive oil. Season with salt and pepper to taste. You can make this pesto up to 5 days in advance. Store it in an airtight container in the fridge until ready to use.
- Cook the Pasta: Bring a large pot of water to a boil and season with 1 tablespoon of kosher salt. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of the cooking liquid, then transfer the pasta to a large bowl.
- Toss the Pasta: Add the pesto to the pasta and toss to coat. Stir in the reserved cooking liquid, ¼ cup at a time, until the desired consistency is reached (you may not need all the liquid). Season with salt and pepper to taste.
- Serve: Serve hot with extra Parmesan cheese, if desired.
Notes
- If you prefer a spicier pesto, add a pinch of red pepper flakes when blending the pesto.
- This pesto can also be used as a spread or a dip for bread or crackers.
- If you prefer a thinner sauce, you can add more olive oil or a splash of pasta water until it reaches your desired consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg
