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  • Writer's pictureKevin Dam

How to Make the Perfect Classic Pesto Pasta at Home

Dish name: Classic Pesto Pasta

  • Cuisine: Italian

  • Preparation time: 20 minutes

  • Yield: Serves 4

  • Expiration: Pesto can be stored in the refrigerator for up to 1 week or frozen for up to 3 months.

  • Ingredients:

  • 400 grams of pasta (such as spaghetti or linguine)

  • 2 cups fresh basil leaves

  • 1/2 cup grated Parmesan cheese

  • 1/3 cup pine nuts

  • 2 garlic cloves

  • 1/2 cup extra-virgin olive oil

  • Salt and pepper, to taste

  • Lemon juice (optional)


Instructions:


  1. Cook pasta in salted boiling water until al dente. Reserve about 1 cup of pasta water and then drain.

  2. In a food processor, combine basil leaves, grated Parmesan, pine nuts, and garlic cloves. Pulse until coarsely chopped.

  3. With the motor running, gradually add olive oil until the mixture is smooth.

  4. Season with salt and pepper, and add lemon juice if using.

  5. Toss the pesto with the hot pasta, adding a little reserved pasta water to loosen the sauce as needed.

  6. Serve immediately, garnished with extra Parmesan, if desired.


Tips and Tricks for Pesto Pasta:


  1. Fresh Basil: Use the freshest basil you can find for the most flavor. Avoid bruised or wilted leaves.

  2. Toasting Pine Nuts: Lightly toast the pine nuts for a deeper flavor. Be careful, as they burn easily.

  3. Quality Olive Oil: The flavor of the olive oil is prominent in pesto, so use the best quality you can afford.

  4. Garlic Balance: Raw garlic can be overpowering, so start with one clove and add more to taste.

  5. Consistency: Pesto should be a thick paste. Adjust the oil or water content to get the right consistency.

  6. Pasta Water: The starch-laden pasta water helps the pesto sauce cling to the pasta. Don't skip this step.

  7. Non-metal Container: Store leftover pesto in a non-metal container to prevent discoloration and a metallic taste.

  8. Avoid Cheese Clumping: Allow the pesto to reach room temperature before tossing with hot pasta. Cold pesto can cause the cheese to clump.

  9. Variations: Experiment with different nuts like walnuts or almonds and cheeses such as Pecorino.

  10. Freezing Pesto: Freeze pesto in an ice cube tray, and once frozen, store cubes in a freezer bag for later use.



Pesto Pasta


This dish is a delightful celebration of simple ingredients and can be adapted with added proteins or vegetables. Enjoy your homemade pesto pasta with a glass of white wine for a true Italian dining experience!

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1 則留言


Tran Nguyen Quoc Dat
Tran Nguyen Quoc Dat
5月05日

Thank you very much! This is what I’m looking for ^^

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