This Aromatic Pesto Pasta recipe is simple, quick, healthy and delicious . It is also a flu preventer as it has some very nutritious and healing superfoods in its ingredients such as garlic, basil, pepper and olive oil. The best part is this sauce can be made beforehand while the ingredients are fresh and it can be bottled away in the fridge to be re-used for a very quick meal. This version should feed 4 people. Hope you enjoy making & eating this dish. Buon Appetito!
Ingredients
I try to always use fresh, organic, local produce wherever possible
- Fresh Basil x 1 bunch. Make sure the leaves are green (not black) and not wilting
- Pine Nuts x 1 Handful
- Garlic x 2 Cloves, Smashed and Peeled
- Cracked Pepper x 1-2 Tablespoons To Taste – I put heaps!
- Salt x 1-2 Pinches – This dish is easy to over-salt so add a pinch at a time
- Extra Virgin Olive Oil x 2 tablespoons – I use a high quality local Australian brand such as Red Island or Cobram Estate
- Vegan or Vegetarian Parmesan Cheese x 1-2 tablespoons for extra zest & flavour. This is optional and can always be added while serving according to taste and preference
- Pasta x 4 serves – You can use any pasta for this dish. Popular options are spaghetti, penne, fusilli, linguini or gnocchi
Method
- This entire dish takes only 15 minutes to make so you can put your pasta to cook while making the sauce. Salt the water and bring the pasta to boil until it is cooked al dente
- Remove all of the leaves of the basil and wash them. Add them to a blender jar
- Add pine nuts, garlic, cracked pepper, olive oil and a bit of water and blend to a thick sauce
- Drain the pasta and fold in the sauce. Cook for 2-3 minutes – Add a pinch of salt
- Drizzle with olive oil, more cracked pepper, vegan parmesan and serve while hot
Interesting Trivia
Did you know that this Pesto sauce is actually “Pesto alla Genovese” and originated from Genoa, Liguaria in Italy. The word Pesto translates to Pound or Crush as the ingredients are traditionally pounded in a mortar and pestle (which comes from the same Latin root word as pesto). The sauce is also closely related to Pistou sauce which comes from Provence in France with the main difference that Pistou does not have any pine nuts. Did you also know that Pine Nuts are not actually a nut but a seed!
ganesh's blog 