Pesto Pasta
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Fresh, vibrant, and effortlessly satisfying, Pesto Pasta combines basil, garlic, parmesan, pine nuts, and olive oil into a fragrant sauce. It's a simple classic that comes together in minutes while delivering bright, fresh flavours.
Ingredients
Spaghetti
Fresh basil
Pine nuts
Parmesan
Lemon juice
Garlic
Olive oil
Substitue option: Kona Bakehouse pesto butter
How To
Bring a large pot of heavily salted water to a rolling boil. Drop in the pasta and cook until al dente
While the pasta boils, add the fresh basil, garlic, toasted pine nuts, Parmesan cheese, lemon juice, olive oil, and a generous pinch of salt and pepper into a blender or food processor. Pulse until it forms a slightly chunky, textured paste
Transfer the warm pasta to a large bowl or serving skillet. Add the prepared pesto and a splash of the hot pasta water. Toss everything together until the pasta is glossy and evenly coated, adding tiny splashes of extra pasta water to loosen the sauce if it's too thick
Serve immediately and top with extra freshly grated Parmesan cheese and torn basil leaves
Tips & Tricks
Homemade pesto keeps in the fridge for up to a week under a thin layer of olive oil to stop it browning.
No food processor? Kona Bakehouse’s pesto butter melts straight through hot pasta for the same result in half the time.