Pasta Sauce
Description
This quick and elegant pasta sauce blends fresh basil, garlic, olive oil, and rich parmesan cheese into a smooth, aromatic emulsion. It delivers a bright, herbaceous flavor with a luxurious texture that clings beautifully to noodles. Ideal for weeknight dinners, this vegetarian dish comes together in minutes using simple pantry staples. Serve it warm over spaghetti or linguine for a satisfying, home-style Italian meal that feels both sophisticated and comforting. It pairs wonderfully with a light salad and crusty bread.Ingredients
Directions
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Place the fresh basil, minced garlic, and olive oil into a food processor or blender.
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Pulse the mixture until the basil is finely chopped and the oil is incorporated.
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With the processor running, slowly drizzle in the olive oil if not already added, or simply blend until smooth and emulsified.
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Transfer the mixture to a bowl or stir in the freshly grated Parmesan cheese by hand.
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Taste the sauce and adjust seasoning with salt as needed.
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Toss immediately with hot, cooked pasta to serve.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 449.1kcal
- % Daily Value *
- Total Fat 23.3g36%
- Saturated Fat 13.8g69%
- Cholesterol 66.0mg22%
- Sodium 1162.8mg49%
- Total Carbohydrate 25.1g9%
- Dietary Fiber 3.3g14%
- Sugars 1.4g
- Protein 33.8g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best flavor, use high-quality extra-virgin olive oil and freshly grated Parmesan rather than pre-grated cheese, which often contains anti-caking agents that prevent smooth blending.
This sauce is best served fresh. If storing, keep in an airtight container in the refrigerator for up to 2 days. The color may darken slightly; stir in a little more olive oil before serving to restore texture.
Variations: Add toasted pine nuts or walnuts for a richer, nuttier flavor similar to pesto. For a vegan version, substitute the Parmesan with nutritional yeast or a vegan parmesan alternative.
To prevent the basil from turning black, blanch the leaves in boiling water for 10 seconds, then immediately plunge them into ice water. Squeeze out excess water before blending.
