Return to Content

Pesto Pasta

by

Yield: 4 to 6 servings

Pesto sauce is easy to make, sophisticated, and delicious -- great over pasta for a last-minute dinner party. Pesto can replace the sauce on a pizza, be baked into breads, or be incorporated in salad dressings. Extra pesto is easily frozen. In fact, during the basil season, you may want to buy bunches of basil at your local farmers market if you don't grow your own, multiply this recipe by as much basil as you have, and freeze the pesto in 1-cup containers (recycled yogurt containers work just fine).

Ingredients:

  • 2 cups basil leaves
  • 1/2 to 3/4 cup olive oil
  • 2 garlic cloves
  • 1/2 cup grated Parmesan cheese
  • 2 to 4 tablespoons nuts (pine nuts or walnuts)
  • pepper to taste
  • 16 ounces dried pasta

Instructions:

Chop the basil in a blender or food processor. Add the oil and garlic and blend. Add the cheese and nuts. Blend. Add pepper to taste.

Meanwhile, cook the pasta in plenty of boiling salted water according to the package directions. Just before draining, add a few tablespoons of the pasta cooking water to the pesto to thin the sauce and warm it. Drain the pasta. Top with the pesto. Serve.

Updated Thursday, May 23rd, 2002
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111