Pesto Sauce Pasta

  Sep 04, 2020 |   Jyoti Gupta |
  • 0 share
  • 2 serves
  • 00h:10m prep
  • 00h:15m cook

If you’ve ever made pesto pasta and found that it a bit on the dry side, then tried to salvage it by adding more and more olive oil only to end up with an excessively greasy pasta, you’ll love the technique I’m sharing today.

  • Finely Chopped Garlic – 1 tbsp
  • Fresh Basil Leaves (without stem) – 1 ½ cups
  • Salt – 1 tsp
  • Black Pepper – 2 tsp
  • Chopped Walnuts – 5 tsp
  • Olive Oil – 1 cup
  • Parmesan Cheese – 50gms
  • Pasta
Cooking Instructions
  1. Bring a large pot of water to a boil.
  2. When boiling, add the pasta and cook as per package directions to al dente, approximately 11 minutes.
  3. When the pasta is done, reserve 1 cup of the pasta water. Drain and set aside.
  4. In a blender combine basil, salt, pepper, walnuts, and oil.
  5. Blend them at high speed until the ingredients are smooth.
  6. The sauce should be thin enough to run off the spatula easily.
  7. Transfer the sauce to a bowl then stir in the grated cheese.
  8. Serve the pesto thoroughly mixed into hot drained and toned pasta with soft butter.

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