Pasta with Pesto Genovese
Basil, pine nuts and cheese make a fresh sauce for pasta.
Method
- 01
Step 1
Toast pine nuts in a dry pan over low heat for 3 minutes; cool.
- 02
Step 2
Pulse basil, nuts, garlic and 1/4 tsp salt in a food processor, then add oil and pulse to a coarse paste.
- 03
Step 3
Fold in Parmesan without over-processing.
- 04
Step 4
Boil pasta in salted water until al dente; reserve 150 ml cooking water.
- 05
Step 5
Toss drained pasta with pesto off the heat, loosening with cooking water until evenly coated.
Nutrition
Estimated per 1 of 4 servings from USDA SR Legacy (2018) ingredient values, not laboratory-tested. Pasta is 400 g dry; all 90 ml olive oil=81 g included. Sodium from discarded pasta water is not estimated. Count/spoon masses are assumptions; no cooking-yield or nutrient-retention factors. Full ingredient IDs and grams are in recipe-nutrition-mappings.json.
Editorial recipe. Preparation may vary by region; not independently kitchen-tested.
Source: BestFoodBook original editorial recipe; not kitchen-tested