🛒 Ingredients (Serves 4)
For the pesto:
- 2 cups fresh basil leaves (packed)
- 2 cloves garlic
- ¼ cup toasted pine nuts (or cashews for a budget option)
- ½ cup freshly grated Parmesan cheese
- ½ cup extra virgin olive oil
- Salt & black pepper to taste
- Squeeze of fresh lemon juice (optional but brightens flavour)
For the pasta:
- 400 g spaghetti, linguine, or penne
- Extra Parmesan for serving
- Cherry tomatoes (optional)
- Fresh basil leaves for garnish
👩🍳 Method
1️⃣ Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook pasta until al dente.
- Before draining, reserve ½ cup pasta water.
2️⃣ Make the pesto
In a food processor or blender:
- Add basil, garlic, and nuts. Pulse.
- Add Parmesan and pulse again.
- Slowly drizzle in olive oil while blending until smooth.
- Season with salt, pepper, and lemon juice.
(If you don’t have a processor, you can use a mortar and pestle for a more traditional texture.)
3️⃣ Combine
- Toss hot drained pasta with pesto.
- Add a splash of reserved pasta water to create a silky sauce.
- Mix until pasta is well coated.
4️⃣ Serve
- Top with extra Parmesan.
- Add halved cherry tomatoes for freshness.
- Garnish with basil leaves.
🔥 Optional Add-Ons
- Grilled chicken
- Crispy bacon bits
- Sautéed mushrooms
- Creamy twist: stir in 2–3 tablespoons fresh cream
💡 Tips for the Best Pesto
- Don’t heat pesto directly — it darkens and loses freshness.
- Always toss pesto with hot pasta off the heat.
- Store leftover pesto under a thin layer of olive oil to prevent browning.
