Basil Pesto Pasta
Basil Pesto Pasta
Ingredients
For the Pesto
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts, or cashew or walnuts for creamy texture
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1/2 lemon juice, squeeze
For the Pasta
- 180 grams uncooked pasta, such as spaghetti
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced, optional for garnishing
- 1 cup pasta water
- 3 tablespoons pesto
- as needed grated Parmesan cheese, for garnish
- as needed fresh basil leaf, for garnish
- as needed olive oil, for drizzling
Instructions
- 1
Prepare the Pesto: In a food processor, combine the fresh basil leaves, garlic cloves, pine nuts (or cashews/walnuts), grated Parmesan cheese, 3 tablespoons of olive oil, salt, and lemon juice. Process until smooth and well combined. Set aside.
⏱️ 5 min
- 2
Fry the Garlic: Place a large pan or skillet on the stove over medium heat. Add 2-3 tablespoons of olive oil to the pan. Once hot, add the thinly sliced garlic cloves. Fry the garlic until it turns golden brown and becomes crispy. Carefully remove the fried garlic from the pan with a slotted spoon and set it aside on a paper towel-lined plate to drain. Keep the pan with the residual oil on the stove.
⏱️ 5 min
- 3
Cook the Pasta: In a separate large pot, bring a generous amount of water to a rolling boil. Add the 180-200g of uncooked pasta to the boiling water. Cook according to package directions until the pasta reaches your desired al dente doneness. Before draining, reserve 1-2 cups of the starchy pasta water.
⏱️ 10 min
- 4
Combine Pasta and Pesto: Using tongs, transfer the cooked pasta directly from the boiling pot into the pan containing the residual olive oil from the fried garlic. Add 3-4 tablespoons of the prepared pesto to the pasta in the pan. Pour in 1-2 cups of the reserved pasta water.
⏱️ 2 min
- 5
Emulsify the Sauce: Vigorously mix and toss the pasta, pesto, and pasta water together in the pan using tongs. Continue mixing until the pasta is evenly coated with the pesto and the sauce appears creamy and well-emulsified. If the sauce is too thick, add a little more pasta water, a tablespoon at a time, until desired consistency is reached.
⏱️ 3 min
- 6
Serve and Garnish: Transfer the pesto pasta to individual serving plates or a large serving bowl. Garnish generously with the previously fried garlic slices. Sprinkle additional grated Parmesan cheese over the pasta. Place a fresh basil leaf on top as a final garnish. Drizzle a small amount of fresh olive oil over the entire dish just before serving. Enjoy immediately!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
For the Pesto
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts, or cashew or walnuts for creamy texture
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1/2 lemon juice, squeeze
For the Pasta
- 180 grams uncooked pasta, such as spaghetti
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced, optional for garnishing
- 1 cup pasta water
- 3 tablespoons pesto
- as needed grated Parmesan cheese, for garnish
- as needed fresh basil leaf, for garnish
- as needed olive oil, for drizzling
Instructions
- 1
Prepare the Pesto: In a food processor, combine the fresh basil leaves, garlic cloves, pine nuts (or cashews/walnuts), grated Parmesan cheese, 3 tablespoons of olive oil, salt, and lemon juice. Process until smooth and well combined. Set aside.
⏱️ 5 min - 2
Fry the Garlic: Place a large pan or skillet on the stove over medium heat. Add 2-3 tablespoons of olive oil to the pan. Once hot, add the thinly sliced garlic cloves. Fry the garlic until it turns golden brown and becomes crispy. Carefully remove the fried garlic from the pan with a slotted spoon and set it aside on a paper towel-lined plate to drain. Keep the pan with the residual oil on the stove.
⏱️ 5 min - 3
Cook the Pasta: In a separate large pot, bring a generous amount of water to a rolling boil. Add the 180-200g of uncooked pasta to the boiling water. Cook according to package directions until the pasta reaches your desired al dente doneness. Before draining, reserve 1-2 cups of the starchy pasta water.
⏱️ 10 min - 4
Combine Pasta and Pesto: Using tongs, transfer the cooked pasta directly from the boiling pot into the pan containing the residual olive oil from the fried garlic. Add 3-4 tablespoons of the prepared pesto to the pasta in the pan. Pour in 1-2 cups of the reserved pasta water.
⏱️ 2 min - 5
Emulsify the Sauce: Vigorously mix and toss the pasta, pesto, and pasta water together in the pan using tongs. Continue mixing until the pasta is evenly coated with the pesto and the sauce appears creamy and well-emulsified. If the sauce is too thick, add a little more pasta water, a tablespoon at a time, until desired consistency is reached.
⏱️ 3 min - 6
Serve and Garnish: Transfer the pesto pasta to individual serving plates or a large serving bowl. Garnish generously with the previously fried garlic slices. Sprinkle additional grated Parmesan cheese over the pasta. Place a fresh basil leaf on top as a final garnish. Drizzle a small amount of fresh olive oil over the entire dish just before serving. Enjoy immediately!
⏱️ 2 min