Pesto Pasta

Ever surprised by dinner guests? This dinner was a full on rally. I fleeced my basil plant but it turned out amazing !!



1 big bunch Basil – cleaned and stalks removed

¼ cup Parmesan Cheese- grated

1 clove Garlic

Big Pinch Sea Salt

Big Pinch Black Pepper

¼ cup Olive Oil

¼ cup Olive Oil

1 small orange cut in half



1 lb box spaghetti



Blitz Basil, Garlic,Cheese, salt ,Pepper and ¼ cup olive oil in a Food Processor or a blender.

Pouring slowly add the remaining half of the olive oil until you get a nice think consistency. Try to achieve a Pesto that is not too oily and not too dry.

Season to taste using salt, pepper, and cheese. If Pesto tastes too bitter add a little more cheese or my trick is to use an orange , squeeze half an orange , the juice balances the bitterness.

Taste again and season more if needed.


NOTE: If your making the Pesto in advance it will stay fresh in the refrigerator for up to 1 week . To maintain its bright green color, make sure the pesto has a thin layer of olive oil on top. Bring to room temperature before using.


Boil Water .

When water starts to boil add plenty of salt.

Add pasta and cook until al dente.

Drain (reserve a little pasta water and set aside. )

Toss pasta and pesto together .(if mixture seems too thick pour a little of the reserved pasta water in to loosen it up.)


Serve Hot



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