Pesto & Pasta


2 cups of packed fresh basil leaves

1/2 cup pine nuts, plus extra for garnish

2 garlic cloves, roughly chopped

1/2 cup Parmesan cheese

1/4 cup olive oil, plus extra for roasting chicken

salt & pepper

fresh pasta, such as spaghetti, fettuccine, linguine or angel hair pasta OR dried pasta is fine too.


Step 1: First start cooking your pasta. The pasta will take longer to cook than making the pesto.

Step 2: Toast the pine nuts lightly in a dry frying pan for a few minutes. Transfer to the food processor, as well the basil and garlic. Pulse a few times until the nuts and garlic look quite chopped up, and the basil is torn into small pieces. Season with salt and pepper. Add the Parmesan cheese. Pulse a few times then with the processor running, slowly add the 1/4 cup of olive oil through the shoot. Transfer to a clean bowl.

Step 3: Drain the pasta and add to a large mixing bowl. Add the pesto (not all at once) and mix well with tongs. If needed, add more pesto.

Garnish with some fresh Parmesan, small basil leaves and reserved toasted pine nuts.

* Adding roasted chicken to this recipe is also very good. Click here for the perfect roasted chicken.

This recipe goes really well with some Easy-Peasy Garlic Bread!