Pesto Sauce Recipe for Pasta
A delicious and easy pesto sauce recipe for pasta. It comes together in minutes and is the perfect sauce for any pasta shape.
Servings 4 people
Calories 254kcal
Ingredients
- 2 cups basil leaves
- ¼ cup extra-virgin olive oil plus more for a smoother pesto
- ½ cup toasted pine nuts
- freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- ¼ cup freshly grated Parmesan cheese optional
- ¼ teaspoon sea salt
Instructions
- Toast the pine nuts in a dry skillet on medium heat until golden brown, about 5 minutes.
- Place the lemon juice and garlic in the bowl of a food processor and blend.
- Add the basil leaves in 2 - 3 lots, blending in between until finely chopped.
- Add the pine nuts and cheese (if using) and process until well blended.
- With the machine running, drizzle in the olive oil and process until smooth.
- Add more olive oil to get your desired consistency. I find ¼ cup is never enough. I like it to be a thicker paste so I can thin it down with some pasta cooking water.
- Taste for seasoning and add more salt if needed.
- Mix through your cooked pasta with a splash of pasta cooking water.
- Add some extra fresh basil, a squeeze of fresh lemon juice and some toasted pine nuts to serve.
Notes
- Lemon juice - if you like it really lemony add an extra tablespoon.
- Olive oil - I like to add more at the end to make it a little smoother. It's up to you!
- Pasta cooking water - if you have read any of my recipes you know I harp on about pasta water. It is an essential so make sure you save some before draining. When I add the pesto to the cooked pasta I add a big splash of the water to help it stick to the pasta.
- Storage - Store leftover pesto in an airtight container in the fridge for up to a week. If you have extra pesto you can freeze it in ice cube trays.