This easy and quick pesto pasta recipe presents a traditional way of making delicious pesto pasta.While it might be much faster if you use a food processor, I encourage you to make your own pesto sauce with a mortar and pestle by following this pesto pasta recipe.It would be the best pasta recipe.
Although using a mortar and pestle requires a bit of work, it will eventually creates a luxurious sauce with a rich, deep flavor and a silky texture. Besides, it will be much fun to make pesto pasta through a recipe that enables you cook like an Italian chief! Without the need of going to any Italian restaurants, this best pesto recipe can give you the perfect pesto pasta with an authentic flavor at home.
Easy Homemade Traditional Pesto Pasta Recipe
Before we start: This recipe is decided into two parts — Pesto Pasta Sauce and Pasta. If you can’t get the tools for pesto sauce on the list, substitutes with similar shape or function is also appropriate for this recipe.
Pre Time 10 minutes
Cook Time 10 minutes
Homemade Pesto Pasta Sauce
- 2cups basil
- 1 clove of garlic
- 2tablespoons olive oil
- 1/2teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup toasted pine nuts
- 1/2 cup Parmesan cheese
- 1 package pasta of your choice
- Vegetables of your choice to serve the pasta (potato, green beans, baby tomato, etc.)
- 2 tablespoons grated Parmesan cheese, for serving
- 1 Mortar (or a large round-shaped bowl)
- 1 wood pestle (preferable with a broad head)
Cook the sauce
- Put the garlic, pine nuts, basil leaves and salt in the mortar and mince with pestle
- Once you see creaminess forming of the basil mixture, add Parmesan chess and olive oil (don’t add all of the oil, leave a little bit), and then you get a beautiful creamy pesto sauce at home!
- Transfer the pesto sauce to a container and add the remaining olive oil on top.
Cook the Pasta
- Cook your pasta and vegetables in a large pot of salted boiling water according to the package directions
- Reserve some of the pasta cooking water before draining the pasta. Then transfer the drained pasta and vegetable to a serving bowl.
- Toss your cooked pasta with the pesto sauce, and add 1/4 cup of the pasta cooking water you reserved to make the pasta silky and saucy rather than dry.
- Garnish with fresh Parmesan chess and season with more salt and pepper if desired.
And it’s ready to serve!
Few pesto pasta recipe tips to share
- This pesto pasta recipe recommend readers to use olive oil for the preservation of pesto sauce, because minced basil leaves can turn black very quickly in the air, and olive oil can form a protective layer to prevent the pesto from oxidizing and turning brown
- Do not toss the pesto in the pot you cooked the pasta in. Basil doesn’t like heat. Once you toss the pesto on stove, It will turn black.
- Take out 1 cup of pasta cooking water just before you drain. Do not reserve the water too early, otherwise it’s not starchy enough.
- Salt the water before you put the pasta and vegetables into the pot. Because your homemade pesto is freshly made so that you don’t need to add any other salt once tossed through pasta. The best way to season pesto pasta is to salt the water.
- For the best tasting experience of your pasta, do not reheat leftover pesto pasta!
You may also like,