If you’re a fan of the citrus flavors of basil and don’t spare a lot of Parmesan cheese in your pasta, you should try this jaw-dropping pesto recipe. It is delicious and very easy to make.
This dressing is a classic of Italian cuisine and consists of a combination of basil, dried fruits – they are usually pine nuts but you can substitute them – olive oil and Parmesan cheese. Not only is spaghetti spectacular, but it can also be added to sandwiches, chicken, carnita, and even vegetables.
Pesto pasta (4 servings)
- 500 grams of pasta (can be short or long)
- One liter of salted water
- 1 cup basil leaves (we recommend the large leaves)
- 1/2 cup olive oil
- 1 tablespoon grated Parmesan cheese
- 1/4 cup peeled almonds or pine nuts
- Salt and pepper to taste
At your service
- 8 cherry tomatoes
- 8 fresh basil leaves
- Boil water in a saucepan and add enough grain salt.
- Cook the pasta there until it is al dente.
- Blend the basil leaves with the Parmesan, almonds and a little salt.
- Incorporate the oil in the form of a thread while continuing to liquefy so that everything is integrated.
- Drain the pasta and save some of the cooking water.
- Heat a frying pan over high heat and serve a little olive oil. Sauté the pasta, add the pesto and a quarter cup of the cooking water. Turn off the fire.
- Serve in a deep plate and garnish with halved cherry tomatoes and basil leaves.
Tip Animal: For a complete meal, coat half a grilled chicken breast with the pesto and cook over high heat. Cut into strips and accompany the pasta.
Enjoy your pasta with pesto! If you are looking for quick and easy recipes like this, take a tour of our YouTube channel.