Italian 15 min Easy

Pesto Pasta

Pasta tossed in fragrant basil, garlic and pine nut pesto.

Origin & Story

Pesto alla genovese comes from Genoa in Liguria, traditionally pounded in a mortar from basil, garlic, pine nuts, cheese and olive oil into a vivid green sauce.

Main Spices & Their Role

Garlic

A raw, pungent backbone of the pesto.

Black pepper

Seasons the finished dish.

Ingredients

200g pasta
2 cups fresh basil
1 garlic clove
Handful pine nuts or walnuts
50g parmesan
4 tbsp olive oil
Salt
Reserved pasta water

Method

01
Cook the pasta until al dente; reserve some water.
02
Blend basil, garlic, nuts, cheese and olive oil into a pesto.
03
Toss the drained pasta with the pesto off the heat.
04
Loosen with a splash of pasta water for a silky coat.
05
Season and serve.

Veg & Vegan Alternatives

Vegetarian

Already vegetarian — use a vegetarian hard cheese.

Vegan

Leave out the cheese and add extra nuts plus a spoon of nutritional yeast for a vegan pesto.