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Pasta With Pesto

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50g/2oz/1⅓ cups fresh basil leaves, plus fresh basil leaves, to garnish
2-4 garlic cloves
60ml/4 tbsp pine nuts
120ml/4fl oz/ cup extra virgin olive oil
115g/4oz/1⅓ cups freshly grated Parmesan cheese, plus extra to serve 25g/1oz/⅓ cup freshly grated Pecorino cheese
400g/14oz/3 cups dried pasta
Salt and ground black pepper


Serves: 4


1. Put the basil leaves, garlic and pine nuts in a blender or food processor. Add 60ml/4 tbsp of the olive oil. Process until the ingredients are finely chopped, then stop the machine, remove the lid and scrape down the sides of the bowl.

2. Turn the machine on again and slowly pour the remaining oil in a thin, steady stream through the feeder tube. You may need to stop the machine and scrape down the sides of the bowl once or twice to make sure everything is evenly mixed.

3. Scrape the mixture into a large bowl and beat in the cheeses with a wooden spoon. Taste and add salt and pepper if necessary.

4. Cook the pasta according to the instructions on the packet. Drain it well, then add it to the bowl of pesto and toss well. Serve immediately, garnished with the fresh basil leaves. Hand shaved Parmesan around separately.

COOK'S TIP:- Pesto can be made up to 2-3 days in advance. To store pesto, transfer it to a small bowl and pour a thin film of olive oil over the surface. Cover the bowl tightly with clear film and keep it in the fridge.

Energy 713Kcal/2969kj; Protein 24.1g; Carbohydrate 43.2g of which sugars 2.7g; Fat 50.5g of which saturates 11.6g; Cholesterol 35mg; Calcium 468mg; Fibre 2.1g; Sodium 385mg

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