Description
A vibrant Italian-American pesto pasta made with fresh basil, parmesan, and nuts, ready in 25 minutes. This crowd-pleasing dish balances bold flavors and simplicity, perfect for gatherings or weeknight meals.
Ingredients
Pasta 1 lb
Basil 2–3 cups
Parmesan ½ cup
Nuts ½ cup
Garlic 2–3 cloves
Olive Oil ½ cup
Salt to taste
Black Pepper to taste
Instructions
Bring 4 quarts salted water to a boil in a large pot. Add pasta and cook 1-2 minutes less than package instructions for al dente.
While pasta cooks, pulse basil, parmesan, nuts, and garlic in a food processor until coarsely chopped. With motor running, slowly pour in olive oil until emulsified.
Reserve 1 cup pasta water before draining. Drain pasta but keep warm. Add ¼-½ cup reserved water to pesto and pasta, tossing until well-coated.
Adjust seasoning and garnish with parmesan and toasted nuts. Optional: Fold in lemon juice or cherry tomatoes for tang.
Notes
Use olive oil for best flavor
Vegan parmesan available as substitute
Optional add-ins: cherry tomatoes, pumpkin puree
Store leftover pesto in air-tight container for 5 days
Increase water for drier pesto
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg