Garlic Basil Pesto with Pasta

Ingredients

• 113 g (4 oz; about 2 cups)basil
• 2 clovesgarlic
• 45 g (⅓ cup)pine nuts
• 25 g (¼ cup)grated Parmesan cheese
• about 120 ml (about ½ cup)olive oil
• to tastesalt
• 454 g (1 lb)pasta

Instructions

1. 1

   Chop the garlic

   Pulse the garlic in a food processor until finely chopped.

2. 2

   Add nuts and cheese

   Add the pine nuts, Parmesan and a pinch of salt, then pulse to combine.

3. 3

   Drizzle in oil

   With the processor running, slowly pour in the olive oil until the pesto reaches your preferred consistency; this takes about 120 ml (½ cup).

4. 4

   Season the pesto

   Add salt to taste. The pesto makes about enough to dress 454 g (1 lb) of pasta.

What is basil pesto?

Pesto is a richly flavoured Italian sauce, traditionally associated with Liguria and the city of Genoa. Its name refers to the crushing or pounding of ingredients, though this version uses a food processor.

Fresh basil, garlic, pine nuts, Parmesan and olive oil make a fragrant, savoury sauce. Processing the ingredients briefly keeps the method quick and lets you adjust the texture with the oil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1064 calories, 39g protein, 175g carbs, 23g fat.

The pasta supplies most of the carbohydrates, while olive oil, pine nuts and Parmesan contribute much of the fat. Parmesan and pine nuts also provide some protein, alongside the pasta. Balance the plate with a side of vegetables such as a green salad or steamed greens.

The key ingredients

Fresh basil: Use leaves that are fragrant and in good condition; bruised or wilted leaves can make the finished pesto less fresh-tasting.

Pine nuts and Parmesan: The nuts add richness, while the cheese brings a salty, savoury note. Since Parmesan is already salty, season gradually.

Getting the texture right

Pulse the ingredients rather than running the processor continuously from the start. This chops the garlic and combines the nuts and cheese without needing to purée everything at once.

Oil control: Pour in the olive oil slowly and stop when the pesto looks as loose or thick as you like. You may not need every drop.

Seasoning as you go

Start with just a pinch of salt when combining the nuts and cheese, then taste and adjust at the end. This gives you more control over the seasoning.

If serving the pesto with pasta, remember that salted pasta water and Parmesan both add salt to the final dish.

Pairing it with pasta

The stated quantity of pesto is intended for 454 g (1 lb) of pasta. Cook the pasta separately, then toss it with the pesto to coat; the recipe itself gives instructions for making the sauce rather than cooking the pasta.

Pesto also works well with short shapes that hold sauce in their ridges, or with long pasta for a simple, evenly coated serving.

Serving and timing

The pesto comes together in about 10 minutes, making it a handy choice when you want a quick sauce. For the best aroma, use it soon after blending.

A little pasta cooking water can help loosen pesto as you toss it with cooked pasta, if needed.

Recipe notes & tips

• Wash and dry the basil thoroughly before processing so excess water does not thin the pesto.
• Add olive oil gradually and stop once the sauce reaches the consistency you want.
• Taste before adding extra salt because the Parmesan contributes saltiness.
• Pulse in short bursts to keep control of how finely the ingredients are chopped.
• Toss the sauce with pasta just before serving for the freshest basil flavour.

Variations

• Toast the pine nuts: Briefly toast them in a dry pan and let them cool before processing for a deeper nutty flavour.
• Use another hard cheese: Replace the Parmesan with a similar finely grated hard cheese.
• Add lemon: Mix in a little lemon juice or finely grated zest for a brighter finish.
• Try a different nut: Swap the pine nuts for walnuts, noting that the flavour will change.
• Make it chunkier: Pulse fewer times and leave the nuts and basil less finely chopped.

Common mistakes to avoid

• Adding oil too quickly: The pesto can become thinner than intended; drizzle it in gradually and stop when the texture suits you.
• Overprocessing: A very smooth purée can lose the sauce's varied texture; use short pulses and check often.
• Oversalting early: Parmesan adds salt, so begin with a pinch and adjust after tasting.
• Using wet basil: Excess water can dilute the sauce; dry the leaves well after washing.
• Adding pesto to an empty plate of pasta: It may not coat evenly; toss the sauce through the pasta before serving.

How to store

Store leftover pesto in an airtight container in the fridge and use within 3 days. Stir before using; if serving it with pasta, reheat the pasta gently and mix in the pesto off the heat to preserve its fresh flavour.

Frequently asked questions