How to Make Pesto Genovese Pasta | Best Pesto Genovese Pasta Recipe | Wine Pairing With Pesto Pasta

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide similar texture and flavor at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

Preheat the oven to 350°F and roast the pine nuts until golden brown.

Once the pine nuts are roasted, add them to the blender.

Roughly chop 2 cloves of garlic and add them to the blender.

Add 1 tablespoon of kosher salt to the blender.

Add 1 cup of Parmigiano Reggiano to the blender.

Add 6 cups of fresh basil to the blender.

Pour in 3/4 cup of good quality olive oil into the blender.

Blend the mixture until smooth, ensuring the oil is well incorporated.

Cook the pasta until al dente according to package instructions, then drain, reserving some pasta water.

Mix the pesto to ensure the oil is evenly distributed.

Add the drained pasta to the pesto and toss together, adding reserved pasta water as needed to achieve a creamy texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens