An aromatic Italian classic where uncooked pesto sauce, made with fresh basil, pine nuts, and parmesan, meets pasta. With its vivid green color and intense basil aroma, it offers a quick and refreshing meal.
Put the basil, pine nuts, garlic, parmesan, and salt into a food processor. Add the olive oil little by little, pulsing in short bursts until you get a smooth sauce.
Boil the pasta in plenty of salted water until al dente. Reserve a ladle of the cooking water before draining.
Put the drained pasta into a bowl off the heat and add the pesto, thinning and mixing with the cooking water if needed. Serve immediately.
Important: Pesto isn't cooked; it's added to the pasta after it's off the heat to preserve the sauce's vivid color and aroma. Contains gluten, dairy, and pine nuts (tree nuts). Pouring a thin layer of olive oil over the pesto keeps it from darkening in the fridge.
Don't run the basil through the food processor for too long; it can heat up and darken, so pulse it in short bursts. A ladle of cooking water binds the pesto nicely to the pasta and keeps it from becoming too thick.
Admin DadaGastro · verified in test kitchenVegan bir versiyonu var mı, tereyağı yerine ne kullanılabilir? Kaç gün buzdolabında dayanıyor? Malzemeleri bir gece önceden hazırlayıp bekletebilir miyim?
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.