Pesto Pasta
An easy and delicious recipe for homemade pesto pasta with fresh basil and cherry tomatoes.
30m4Servings
Nutrition
718kcal
9gProtein
31gCarbs
63gFat
Ingredients
PESTO
Fresh Basil Leaves
1 large bowl
Garlic Pods
8 cloves
Olive Oil
1 cup
Cashew Nuts
½ cup
Parmesan Cheese
¼ cup
Cracked Pepper
to taste
1 pinch
Salt
to taste
pinch
FOR ASSEMBLY
Boiled Pasta
1 cup
Cherry Tomatoes
½ cup
Parmesan Cheese
1 pinch
Pepper
1 pinch
Basil Leaves
1 piece
Instructions
1Make the Pesto
10m
10mCombine Pesto Ingredients
In a bowl, combine fresh basil leaves, cashew nuts, garlic pods, Parmesan cheese, salt, and cracked pepper.
Blend Pesto
Transfer the ingredients to a grinder. Add olive oil and blend until a fine, smooth paste is formed. Add more olive oil if needed to reach desired consistency.
2Cook the Pasta
10m
10mBoil Pasta
In a large pot of boiling salted water, add the pasta and cook for 10 minutes, or until al dente.
3Combine Pasta and Pesto
5m
5mSauté Tomatoes
In a pan, add a little oil and sauté the cherry tomatoes until slightly softened.
Add Pasta and Pesto
Add the boiled pasta, pesto sauce, and a splash of the salted pasta water to the pan with the tomatoes. Toss to combine well.
4Serve
Garnish and Serve
Transfer the pesto pasta to a serving bowl. Garnish with fresh basil leaves, Parmesan cheese shavings, and a sprinkle of pepper. Serve immediately.
Tips
For a richer pesto, toast the cashew nuts lightly before adding them.
Adjust the amount of garlic and Parmesan cheese to your personal preference.
If the pesto is too thick, add a little more olive oil or a tablespoon of the pasta cooking water to loosen it.
This pesto can be made ahead and stored in an airtight container in the refrigerator for up to 3 days, with a thin layer of olive oil on top to prevent browning.