Basil Pesto Pasta
An easy and flavorful dish featuring homemade basil pesto, perfect for a quick meal.
Equipment
- Food Processor
- Large Pot
Ingredients
- 2 1/2 cups fresh basil leaves (washed and dried thoroughly)
- 2 tablespoons grated Parmesan cheese
- 3 cloves garlic (roughly chopped)
- 2 tablespoons pine nuts (toasted and cooled)
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 cup extra virgin olive oil
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Prepare the basil leaves, ensuring they are well washed and completely dry.
- In a food processor, combine basil, Parmesan cheese, garlic, pine nuts, salt, and pepper. Pulse a few times until combined.
- With the processor running on low speed, slowly drizzle in the olive oil until the mixture is smooth and creamy.
- Taste the pesto and adjust seasoning as necessary. If too thick, add more olive oil to loosen.
- Toss the prepared pesto with cooked pasta until evenly coated. Serve immediately.
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Notes
Store leftover pesto in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in ice cube trays.