Pesto Pasta
A Uncategorized recipe with pasta of your choice, fresh basil, medium tomato cut into quarters. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
If desired, you can roast the garlic before crushing by placing a small amount of olive oil on a piece of foil with the garlic and baking at 425 for 10 - 15 minutes.
2-3 cloves garlic crushedolive oil a light oil is best - 2
Cook pasta according to package directions.
pasta of your choice(1 lb) - 3
In a food processor or blender place the basil, tomato and garlic.
fresh basil(1 bunch)medium tomato cut into quarters(1)2-3 cloves garlic crushed - 4
It blends easier if you put half the tomato in first and then the garlic and basil.
fresh basil(1 bunch)medium tomato cut into quarters(1)2-3 cloves garlic crushed - 5
Put the second half of tomato in last.
medium tomato cut into quarters(1) - 6
Add a pinch of salt and some fresh pepper and blend.
fresh basil(1 bunch)salt pepperfresh parmesan asiago or romano cheese - 7
Add olive oil to blender one tablespoon at a time until pesto sauce is smooth in consistency, not more than six tablespoons.
olive oil a light oil is best - 8
Add salt and pepper to taste.
salt pepper - 9
Pour pesto sauce and 1/4 c. grated cheese to drained pasta and toss.
pasta of your choice(1 lb)fresh parmesan asiago or romano cheese - 10
Top individual servings with additional grated cheese.
fresh parmesan asiago or romano cheese - 11
Serve with warm French bread.
- 12
Options: Serve with fish or chicken and a salad.
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Pesto Pasta
A Uncategorized recipe with pasta of your choice, fresh basil, medium tomato cut into quarters. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
12 steps- 1
If desired, you can roast the garlic before crushing by placing a small amount of olive oil on a piece of foil with the garlic and baking at 425 for 10 - 15 minutes.
2-3 cloves garlic crushedolive oil a light oil is best - 2
Cook pasta according to package directions.
pasta of your choice(1 lb) - 3
In a food processor or blender place the basil, tomato and garlic.
fresh basil(1 bunch)medium tomato cut into quarters(1)2-3 cloves garlic crushed - 4
It blends easier if you put half the tomato in first and then the garlic and basil.
fresh basil(1 bunch)medium tomato cut into quarters(1)2-3 cloves garlic crushed - 5
Put the second half of tomato in last.
medium tomato cut into quarters(1) - 6
Add a pinch of salt and some fresh pepper and blend.
fresh basil(1 bunch)salt pepperfresh parmesan asiago or romano cheese - 7
Add olive oil to blender one tablespoon at a time until pesto sauce is smooth in consistency, not more than six tablespoons.
olive oil a light oil is best - 8
Add salt and pepper to taste.
salt pepper - 9
Pour pesto sauce and 1/4 c. grated cheese to drained pasta and toss.
pasta of your choice(1 lb)fresh parmesan asiago or romano cheese - 10
Top individual servings with additional grated cheese.
fresh parmesan asiago or romano cheese - 11
Serve with warm French bread.
- 12
Options: Serve with fish or chicken and a salad.
Rate this recipe
