Pesto sauce is, together with Bolognese sauce, marinara sauce and carbonara sauce, one of the most frequent preparations to accompany pasta in Italian cuisine. Based on basil, pine nuts, Parmesan cheese and olive oil, this recipe involves no mystery and ensures great results.
The original recipe contains these ingredients, which we are going to modify slightly to make our pesto pasta, since you can play with other nuts to make it (today we choose almonds, but pistachios or cashews are also worth it).
Then you can also choose the type of pasta that you like the most: short, long, fresh or dry, but long pasta such as spaghetti, noodles, linguine or tagliatelle are best for these unctuous sauces, but you can make them with macaroni if you want.
Despite the green color of homemade pesto, your recipe does not have vegetables (except a point of garlic), but it is common to see pesto sauce in which broccoli and even avocado are added. Also if we do not want to be purists, then we can stock the recipe for some sautéed mushrooms.
For the pesto, blend all the ingredients in a food processor and add the oil little by little to bind, You can help with a splash of water if necessary, reserve in the fridge.
Cook the pasta for 6 or 7 minutes according to the manufacturer in salted water and in a bowl mix the hot pasta with the pesto and a little of its cooking water to bind.
Lantana – Manual grater with 6 sides and container for food – For coarse, medium, fine, ultrafine grating and scraping – With mandolin function – With measuring container and lid
The BEST CARBONARA SAUCE the definitive recipe
With what to accompany the pesto pasta
The pesto pasta acts quite powerfully because it is a powerful sauce, so we could solve the single dish with it. Outside of that, we can also make an Italian appetizer such as a Sicilian caponata, a vitello tonnato or a burrata salad. For dessert, some Sicilian cannoli or a good tiramisu would work well.
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