Basil Pesto Pasta Recipe

Ingredients

• 2 cloves Garlic (peeled)
• 15 g Parmesan Cheese (freshly grated)
• 15 g Pine Nuts (untoasted (optional: toast for deeper flavor))
• 45 g Fresh Basil Leaves (includes small stems, washed)
• 3 tbsp Extra Virgin Olive Oil (good quality)
• 1 tsp Sea Salt (for pesto seasoning)
• 1 tbsp Sea Salt (for pasta water)
• 0.25 tsp Ground Black Pepper (freshly ground)
• 250 g Spaghetti (or any pasta of choice)
• 250 ml Reserved Pasta Water (approximately 1 cup, saved after cooking)
• to taste g Parmesan Cheese (for topping, freshly grated)
• to garnish g Fresh Basil Leaves (torn, for garnish)
• to drizzle tbsp Extra Virgin Olive Oil (optional, for finishing)

Instructions

1. Boil Water

   Fill a saucepan three‑quarters full with water, place over high heat, and bring to a rolling boil.

   Time: PT5M

2. Blend Garlic, Cheese, and Pine Nuts

   Add the peeled garlic cloves, 15 g grated Parmesan, and 15 g pine nuts to the blender. Blitz for about 20 seconds until just combined.

   Time: PT1M

3. Add Basil and Seasonings

   Add the 45 g fresh basil leaves, 3 tbsp extra‑virgin olive oil, 1 tsp sea salt, and ¼ tsp ground black pepper. Blend until smooth with no large basil chunks, scraping down the sides as needed.

   Time: PT1M

4. Cook the Pasta

   Add the 250 g spaghetti to the boiling water, stir immediately to prevent sticking, and cook according to package directions (about 11 minutes) for al dente.

   Time: PT11M

   Temperature: boiling

5. Reserve Pasta Water

   Using a ladle or measuring cup, scoop out 250 ml (1 cup) of the hot pasta water and set aside.

   Time: PT1M

6. Drain the Pasta

   Remove the saucepan from heat, pour the pasta into a colander, and let it sit for 2 minutes to steam off excess water.

   Time: PT2M

7. Combine Pasta and Pesto

   Transfer the drained pasta to a large mixing bowl. Add the prepared basil pesto and ¼ cup (≈60 ml) of the reserved pasta water. Toss gently until every strand is evenly coated.

   Time: PT2M

8. Plate and Finish

   Twist the coated pasta into a serving bowl for height, then top with extra grated Parmesan, torn basil leaves, a crack of black pepper, and a drizzle of extra‑virgin olive oil.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

60 g

Fat

15 g

Fiber

3 g