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Classic Basil Pesto

Yields1 ServingPreparation30 minsCooking0 minTotal30 mins

Serve this classic basil pesto with freshly cooked pasta. It also serves to prepare a vinaigrette and flavor a pistou soup.

 1 cup fresh basil leaves, coarsely chopped
 1 cup fresh parsley, coarsely chopped
 1 teaspoon of salt
 1/2 teaspoon ground black pepper
 1 clove of garlic, peeled and finely chopped
 2 tablespoons of pine nuts, pecans or walnut, chopped
 1/2 cup extra virgin olive oil (preferably)
 30 g (1/2 cup) grated parmesan (half will be used to top the pasta dishes
1

Place all the ingredients except Parmesan cheese in the food processor and pulse a few seconds to get a fairly smooth sauce with still very small pieces of herbs and nuts. Stop the device 2 times and scraped with a spatula.

2

Add the Parmesan and pulse 2 to 3 times not more.

3

Pesto Pasta: bring the water to boil to cook the pasta and reserve in a bowl some spoonfuls of water before it starts to boil. While pasta cooks, add the lukewarm water to the pesto to make it a little more fluid.

4

As soon as the pasta is cooked, drain and distribute into the plates or service bowls. Immediately pour 3 to 4 spoonfuls of pesto on each portion and quickly mix with 2 forks or tongs.