Pasta Pesto
Sandra 15 Oct 2026 Make your own fresh, creamy pesto with basil, garlic, pine nuts and Italian cheeses. Delicious stirred through pasta or as a flavour boost for other dishes.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Level
- Easy
- Servings
- 2 servings
Ingredients
2 servings
2
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1 basil plant 
1 tsp coarse salt 
1 tbsp pine nuts 
5 cloves garlic 
150 ml extra virgin olive oil minimum
2 Parmigiano Reggiano sachets
30 g Pecorino Romano
Method
- Pick the basil leaves and wash them with cold water. Gently pat them dry with kitchen paper without crushing them.
- Put the garlic and some coarse salt in a blender and grind until fine.
- Add the basil leaves and the remaining coarse salt. Pulse briefly, opening the lid between pulses to loosen the leaves with a spoon.
- Then add the Parmesan, Pecorino, olive oil and pine nuts.
- Blend for 8-10 seconds, stir with a spoon, then blend for another 5 seconds.
- Taste and, if necessary, add extra salt or olive oil to achieve the desired consistency.
Nutrition (per serving)
- 876kcal
- Energy
- 21g
- Protein
- 5g
- Carbohydrates
- 88g
- Fat
Protein 9% Carbohydrates 2% Fat 89%
All nutrition values
- Calories
- 876 kcal
- Protein
- 20.8 g
- Carbohydrates
- 5.4 g
- of which sugars
- 0.4 g
- Fat
- 87.5 g
- of which saturated
- 20.4 g
- Fibre
- 1.2 g
- Salt
- 4.1 g
Calculated from the ingredients.
Allergens
Contains
- Milk
- Tree nuts
Based on the listed ingredients. Always check product labels - brands and cross-contamination can make a difference.