Pasta Recipe

This classic basil pesto recipe transforms fresh herbs into a rich, aromatic sauce that elevates simple pasta into a gourmet experience. The key lies in the balance of fresh basil, garlic, Parmesan cheese, and toasted walnuts, all bound together with high-quality olive oil. The result is a vibrant green sauce with a pungent garlic kick, nutty depth, and creamy texture. It&# 226;ÂÂs perfect for busy weeknights when you crave authentic Italian flavors without spending hours in the kitchen. Toss it with hot fettuccine for a meal that feels indulgent yet remains light and vegetarian-friendly. Serve immediately to enjoy the bright, fresh notes of the basil at their peak.

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 242.9

Dietary: Vegetarian

Description

This classic basil pesto recipe transforms fresh herbs into a rich, aromatic sauce that elevates simple pasta into a gourmet experience. The key lies in the balance of fresh basil, garlic, Parmesan cheese, and toasted walnuts, all bound together with high-quality olive oil. The result is a vibrant green sauce with a pungent garlic kick, nutty depth, and creamy texture. It&# 226;ÂÂs perfect for busy weeknights when you crave authentic Italian flavors without spending hours in the kitchen. Toss it with hot fettuccine for a meal that feels indulgent yet remains light and vegetarian-friendly. Serve immediately to enjoy the bright, fresh notes of the basil at their peak.

Ingredients

3 cups packed fresh basil
1 1/2 cups light olive oil
2 teaspoons minced garlic
3/4 cup Parmesan cheese
1/2 cup toasted walnuts
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
12 ounces fettuccine

Directions

1
Bring a large pot of salted water to a boil and cook fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2
In a food processor or blender, combine fresh basil, minced garlic, salt, and pepper. Pulse a few times to chop the basil coarsely.
3
Add the toasted walnuts and pulse until they are finely chopped but still have some texture.
4
With the machine running, slowly drizzle in the olive oil until the mixture emulsifies into a thick puree. Do not over-process; tiny pieces of basil should remain visible.
5
Add the Parmesan cheese and pulse just until blended. Taste and adjust salt if needed.
6
Toss the hot drained pasta with the pesto, adding reserved pasta water a tablespoon at a time to create a silky sauce that coats the noodles. Serve immediately.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 242.9kcal

% Daily Value *
Total Fat 20.6g32%
Saturated Fat 2.0g10%
Cholesterol 0.0mg0%
Sodium 8.3mg1%
Total Carbohydrate 10.2g4%
Dietary Fiber 5.1g21%
Sugars 1.4g
Protein 10.6g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: basil, pesto, pasta, fettuccine, garlic, olive oil, parmesan, walnuts, italian, vegetarian, quick dinner, herb sauce, fresh basil, nuts, blender, food processor, homemade, weeknight meal, comfort food, aromatic

Read it online: https://www.chefs-mate.com/recipe/pasta-recipe-48/