Traditional Basil Pesto
Basil pesto is easily one of my all time favorite pasta sauces. It’s just SO EASY! Toss everything in the food processor, mix with cooked pasta - bam, you’re done! And it has SO MUCH FLAVOR! I especially love it in the summertime when I can simply step outside my door and pull the basil fresh from the plant and turn it into this amazing, satisfying meal!
Pestos are great when you understand that they’re really a process, more than a recipe. Pesto, loosely meaning “pulverized” you can make pesto out of just about anything! Kale, spinach and arugula can all be swapped in for the basil. Walnuts, almonds, or hazelnuts can be used instead of pine nuts - OR you can skip the nuts altogether if you have an allergy! The dish can also be made vegan by omitting the parmesan and using salt instead! Clearly - there’s a lot of options here!
Whatever you decide - start by watching the video and reading the recipe below! Then try your hand at this simple, delicious dinner recipe!
Buon appetito!
~Cara
Basil Pesto
Serves 4-6
2 c. fresh basil leaves, packed
1/4 c. grated parmesan cheese
1/4 c. toasted pine nuts (pignoli)
Salt & pepper
Extra virgin olive oil
Place all ingredients except the oil into the bowl of a food processor.
Pulse until just combined. Then use the opening at the top to slowly pour in olive oil while the machine is running until desired texture is reached.
Transfer the pesto to a large sauté pan and set aside.
Heat a large pot of well salted water to a rolling boil. Cook pasta according to package instructions until just al dente (about 8 minutes). Transfer pasta to pan with sauce and heat over medium-low heat for another 2 minutes or so. Add a few spoonfuls of pasta water to help thin the pesto and have it adhere to the pasta. Serve hot with extra parmesan cheese.