Pesto Pasta Recipe

[{"selector":"#anim-26eee280-004f-4d47-8be6-ab78de856938 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-0.8855286488641192%, -11.205788103803659%) scale(0.7751937984496124)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":3000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] When it comes to bold, authentic flavors, Genovese pesto is simply the best pairing for delicious pasta. GET THE RECIPE

[{"selector":"#anim-a082adf9-241c-4300-a716-d2a1b552aa56","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":1000,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-06a8c260-5342-4ee9-a13e-880dd869e0bf","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":1000,"easing":"ease-in-out","fill":"both","iterations":1}] Total Time: 10 minutes Yield: 12 servings Let's get started! A beautifully simple and fresh sauce made with basil that tastes amazing as a pasta sauce, condiment, or dip. You should give it a try and pair it with your pasta! Arrow

Fresh basil leaves Extra virgin olive oil Garlic Pine nuts Parmigiano Reggiano cheese Pecorino cheese Sea salt Pasta

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Option 1 Traditional Way

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Using a mortar and pestle, crush the garlic cloves, followed by pine nuts and basil.

[{"selector":"#anim-c401f60b-c55e-4941-b13e-4d99c42f76f3","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9f0df554-f63b-4a11-966a-2edc6ed2b897","keyframes":{"transform":["translate3d(295.00004%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] GET THE RECIPE

Crush in a circular motion until smooth paste forms.

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Using a wooden spoon, mix the Parmigiano-Reggiano cheese and pecorino romano cheese then stir in olive oil.

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Option 2 Using a Blender

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Combine the pesto ingredients in the blender except for the pine nuts.

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Pulse and scrape the pesto from the sides with a spatula and add the pine nuts. Top with olive oil.

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Cook the pasta and coat it with the pesto.

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Pesto Pasta Tips:

Put the removable parts of the processor or the blender in the freezer for 20 minutes before using it. GET THE RECIPE

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Pesto Pasta Recipe

www.cucinabyelena.com

Fresh basil leaves Extra virgin olive oil Garlic Pine nuts Parmigiano Reggiano cheese Pecorino cheese Sea salt Pasta

Ingredients

Option 1 Traditional Way

Using a mortar and pestle, crush the garlic cloves, followed by pine nuts and basil.

Step 1

Crush in a circular motion until smooth paste forms.

Step 2

Using a wooden spoon, mix the Parmigiano-Reggiano cheese and pecorino romano cheese then stir in olive oil.

Step 3

Option 2 Using a Blender

Combine the pesto ingredients in the blender except for the pine nuts.

Step 1

Pulse and scrape the pesto from the sides with a spatula and add the pine nuts. Top with olive oil.

Step 2

Cook the pasta and coat it with the pesto.

Final step

Pesto Pasta Tips:

Featured Product

Pasta Server

measures spaghetti portions

stirs pasta

handmade 100% cherry wood

Ciao!! I'm Elena

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