Homemade Pesto with Bucatini
Ingredients
The pesto
-
2
cups
packed fresh basil
-
½
cup
olive oil
-
¼
cup
pine nuts
-
2
cloves
garlic
-
½
cup
shredded parmesan cheese
-
3
tbsp
lemon juice
-
½
tsp
salt
-
¼
tsp
pepper
The pasta
-
4
cups
cooked bucatini noodles
-
200-250
g
dried bucatini pasta
For garnish
-
to taste
fresh basil leaves
-
to taste
parmesan cheese
Instructions
- Add fresh basil, pine nuts, garlic, parmesan cheese, lemon juice, salt, and pepper to a food processor or blender.
- Blend until finely chopped.
- With the processor on low speed, drizzle in olive oil and blend to desired consistency.
- Taste and adjust seasoning with more salt, pepper, or basil as needed.
- Cook bucatini noodles according to package directions and save ¼ cup of cooking liquid.
- In a pan over low heat, combine pesto sauce with drained noodles and cooking liquid, cooking for 3-4 minutes until liquid is almost gone.
- Add more salt to taste and serve garnished with fresh basil and parmesan cheese.
Nutrition Facts (estimated)
Servings
4
Calories
627
Total fat
32.2g
Total carbohydrates
61g
Total protein
16.2g
Sodium
466.6mg
Cholesterol
7.2mg
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