Ingredients with Measurements:
- 1 pound of pasta
- 2 cups of fresh basil leaves
- 1/2 cup of pine nuts
- 1/2 cup of grated Parmesan cheese
- 3 cloves of garlic
- 1/2 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a food processor or blender, combine the basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil. Blend until smooth.
3. Season the pesto with salt and pepper to taste.
4. In a large bowl, toss the cooked pasta with the pesto until well coated.
5. Serve immediately, garnished with additional Parmesan cheese and pine nuts if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve at room temperature
Serving size:
- This recipe serves 4
Nutritional information:
- Calories: 600
- Fat: 35g
- Carbohydrates: 55g
- Protein: 15g
Substitutions for ingredients:
- You can use any type of pasta you prefer.
- Walnuts or almonds can be substituted for pine nuts.
- Romano cheese can be substituted for Parmesan cheese.
Variations:
- Add sun-dried tomatoes or roasted red peppers to the pesto for a different flavor.
- Use the pesto as a marinade for grilled chicken or fish.
Tips and tricks:
- Toast the pine nuts before blending for a nuttier flavor.
- Reserve some of the pasta cooking water to thin out the pesto if it is too thick.
- Store leftover pesto in an airtight container in the refrigerator for up to a week.
Storage instructions:
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasta in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pasta in a large bowl or on individual plates.
- Garnish with fresh basil leaves, Parmesan cheese, and pine nuts.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
- Toasted pine nuts
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the pesto is too thick, add a little bit of pasta cooking water to thin it out.
Food safety advice:
- Make sure to cook the pasta to the recommended time on the package to ensure it is fully cooked.
Food history:
- Pesto originated in Genoa, Italy and is traditionally made with basil, pine nuts, Parmesan cheese, garlic, and olive oil.
Flavor profiles:
- This dish is savory, nutty, and herbaceous.
Serving suggestions:
- Serve as a main dish or as a side dish.
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Region: Italian