Basil Pesto
Ingredients
Pesto
-
½
cup
pine nuts
-
3
oz.
Parmesan cheese, grated
-
2
cloves
garlic, finely grated
-
6
cups
fresh basil leaves, loosely packed
-
¾
cup
extra-virgin olive oil
-
1
tsp.
kosher salt
Pasta (optional)
-
12
oz.
dried long pasta
-
2
Tbsp.
unsalted butter
-
to taste
finely grated Parmesan cheese, for garnish
Instructions
- Preheat the oven to 350°F and toast the pine nuts until golden brown.
- In a food processor, combine the toasted pine nuts, grated Parmesan, and garlic, and pulse until finely ground.
- Add the basil leaves and slowly drizzle in the olive oil while the processor is running until mostly smooth.
- Season the pesto with kosher salt and set aside.
- If making pesto pasta, cook the dried pasta in boiling salted water until al dente, then drain, reserving some cooking liquid.
- In a large bowl, combine the pesto and butter, then add the cooked pasta and some reserved cooking liquid, tossing until well coated.
- Serve the pasta topped with additional grated Parmesan.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
7g
Sodium
300mg
Cholesterol
10mg
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