Pesto Pasta with Homemade Pesto Sauce
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
12 tablespoons (about ¾ cup total)
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Calories
108 kcal
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Course
Condiments, Dinner
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Cuisine
Italian
Pesto Pasta with Homemade Pesto Sauce
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There's no better way to take advantage of fresh summer basil than with a homemade pesto sauce tossed with warm pasta.
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Ingredients
- 1 lb. pasta (I used fusilli here, but almost any shape will work)
- ¾ cup reserved pasta cooking water (you likely will not need all of this water)
- ½ cup freshly grated Parmesan cheese, plus extra for serving
- 2 tablespoons toasted pine nuts
- 2 cloves garlic, peeled (about 2 teaspoons minced)
- ½ teaspoon kosher salt, plus more to taste
- 2 cups loosely packed fresh basil leaves
- ½ cup extra virgin olive oil (or more as needed to reach desired consistency)
- ground black pepper, to taste
- 1 tablespoon butter (optional)
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Instructions
Cook the Pasta
- Cook the pasta in a large pot of well-salted boiling water according to package directions. Before draining the pasta, reserve about ¾ cup of the starchy pasta cooking water. Drain.
Make the Pesto Sauce
- While you're waiting for the pasta water to boil and waiting for the pasta to cook, prepare the pesto sauce. Place the Parmesan, pine nuts, garlic, and salt in a food processor. Pulse to combine.
- Add the basil to the food processor, and slowly drizzle in the olive oil while pulsing. Process until the sauce comes together in a uniform, creamy consistency, scraping down the sides occasionally and adding extra olive oil, if necessary.
- Taste and season with additional salt and black pepper, if desired.
Toss the Pasta with the Sauce
- Place the hot cooked pasta in a large bowl. Gradually add the pesto sauce (you might not want all of it), about ¼ cup of the pasta water, and the butter (if using). Stir gently to combine, adding a little bit more pasta water, as necessary, until the sauce is silky and smooth. Taste and season with additional salt and pepper, if desired. Garnish with extra Parmesan cheese and serve.
Notes
- This recipe yields enough sauce for about 1 lb. (or 1.5 lbs.) pasta. You can double the ingredients for a larger batch.
- If you have extra pesto, place in an airtight container with the smallest top surface area. Pack the pesto tightly to eliminate air pockets, and pour a thin layer of olive oil on top. Then press a piece of plastic wrap directly onto the oil before closing the lid. The homemade pesto will last in the refrigerator for up to 1 week or in the freezer for up to 6 months.
Nutrition Information
Show Details
Serving
1tablespoon of pesto sauce
Calories
108kcal
(5%)
Carbohydrates
1g
(0%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Cholesterol
3mg
(1%)
Sodium
164mg
(7%)
Potassium
26mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
244IU
(5%)
Vitamin C
1mg
(1%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12tablespoons (about ¾ cup total)
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Serving | 1tablespoon of pesto sauce | |
| Calories | 108kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 3mg | 1% |
| Sodium | 164mg | 7% |
| Potassium | 26mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 244IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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