Perfect pesto pasta recipe for a delicious meal

Ingredients for Perfect pesto pasta

• 60 g pine nuts

• 2 garlic cloves, finely grated

• 85 g Parmesan, grated, plus more shaved for serving

• 180 g basil leaves (from about 3 bunches)

• 180 ml extra-virgin olive oil

• 5 ml kosher salt, plus more

• 340 g dried long pasta

• 30 g unsalted butter, cut into pieces

How to make Perfect pesto pasta

1. Preheat the oven to 175°C (fan) or 180°C (conventional).

2. Toast the pine nuts on a rimmed baking tray, tossing once, until golden brown, for 5–7 minutes.

3. Transfer the toasted pine nuts to a food processor and let them cool for 5–7 minutes.

4. Add the garlic and grated Parmesan to the food processor, then pulse until finely ground, about 1 minute.

5. Add the basil, and while the motor is running, pour in the oil in a slow and steady stream; continue to process until the pesto is mostly smooth with just a few flecks of green remaining, about 1 minute.

6. Pulse in 1 teaspoon of salt.

7. Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the pasta, reserving 120 ml of the cooking liquid.

8. Place the pesto and butter in a large bowl. Add the pasta and 60 ml of the reserved cooking liquid. Toss vigorously with tongs, adding more cooking liquid as needed, until the pasta is glossy and well coated with the sauce. Taste the pasta and season with more salt if necessary.

9. Divide the pasta among bowls and top with shaved Parmesan.

Do Ahead:

Pesto can be made 1 day in advance. Pour oil over the surface to cover by 1 cm to prevent browning. Press cling film directly against the surface and chill.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.