Pesto pasta recipe with step by step photos – an easy recipe of pasta in a green pesto sauce.
Pesto pasta and pesto pizza are one of those dishes which I am fond of. Pesto sauce is one of my favourite green sauce. I make pesto sauce occasionally whenever I want to have it with toast or just make a simple pasta or a pesto pizza with it
Pesto sauce is made with fresh basil leaves, garlic, pine nuts with parmesan cheese. In this recipe I have replaced pine nuts with almonds. You can also use cashews or pistachios instead of pine nuts. I have not added parmesan cheese in the sauce, but added it as a garnish on the pesto pasta.
I have shared pesto recipe only for this amount of pasta, but you can also double or triple the pesto recipe. The pesto pasta recipe is very simple and the way I prepare it on occasions. If you want you can also add some steamed or boiled veggies in the pasta or saute some onions and veggies and then add the pasta.


For the pesto sauce

  • 1 cup Fresh basil leaves OR 25 grams fresh basil leaves
  •  cup Almonds - lightly roasted
  • 2.5 tablespoons Extra virgin olive oil
  • 1 Small to medium sized garlic cloves
  • 2 to 3 Black peppercorns - OPTIONAL
  • A light pinch of salt OR add as per taste

For cooking pasta

  • 1 cup Pasta OR 100 grams - you can use any pasta
  • 4 cups Water
  •  teaspoon Salt Or add as required


to prepare pesto

  • Heat a pan and add ⅛ cup almonds on it.
  • Keep the flame to a low and roast the almonds lightly stirring often for 2 to 3 minutes. Remove the lightly roasted almonds in a separate plate or tray and let them cool.
  • Once the almonds cool down, add them in a food processor or food chopper or a small to medium grinder jar.
  • Crush them coarsely.
  • Add 1 cup basil leaves (25 grams) which has been rinsed first and then dried naturally. Also add 1 small to medium garlic cloves. Optionally you can also add 2 to 3 whole black peppers. Season with a light pinch of salt or add as per taste. The basil leaves can be kept in a colander or strainer and then dried naturally or you can use a salad spinner to dry the leaves.
  • Begin to crush the leaves and from top add olive oil in parts. Overall add 2.5 tablespoons extra virgin olive oil. You can also add olive oil directly in the jar. If adding extra virgin olive oil directly in the jar, then add in parts and blend.
  • Grind to a semi fine or fine consistency. Its your choice. You can also add a few drops of lemon juice to preserve green colour.
  • Remove the pesto in a mixing bowl or pan. Use a spatula to remove the pesto from the sides and bottom of the food processor, food chopper or grinder jar. Cover and keep aside. If using ready pesto, then add 5 to 6 tablespoons of it in the cooked pasta.

making pesto pasta

  • Bring 4 cups water to a boil on a medium to high flame. Also add ⅓ teaspoon salt or add as required to the water.
  • When the water comes to a boil, then add 1 cup pasta (100 grams).
  • Cook the pasta till they are al dente. Depending on your taste preferences, you can even cook them till they are completely done. 
  • With a slotted spoon take the pasta from the pan. Drain it very well.
  • Add it to the bowl containing the pesto sauce.
  • Mix very well. If you want you can add some lemon juice or black pepper powder or extra virgin olive oil.
  • Serve pesto pasta garnished with some vegetarian parmesan cheese. Garnish is optional.

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