Pesto Pasta
Prep Time
Cook Time
Total Time
This isn't your usual pesto recipe, and the whole toasted pine nuts provide a wonderful added flavor and texture to this traditional dish. You can puree the herbs and olive oil a few days ahead of time.
Recipe Type: Entree
Yield: 4 servings
  • 1 bunch fresh basil
  • 1 bunch Italian parsley
  • 2 garlic cloves, peeled
  • ¾ cup extra-virgin olive oil
  • ½ cup pine nuts
  • 1 pound pasta
  • ½ cup freshly grated Parmesan
  1. Add the basil, parsley, and garlic to the bowl of a food processor. (You can make the pesto ahead and store in an airtight plastic container or glass jar for 3 to 4 days in the fridge.)
  2. Pulse until roughly chopped.
  3. Slowly add the olive oil until blended.
  4. Put the pine nuts in a small, dry frying pan and toast over medium heat until they start to release their oil, around 5 minutes. Shake the pan back and forth to keep from burning. Set aside.
  5. Cook pasta according to package directions until al dente.
  6. Drain, reserving ½ cup of the pasta water.
  7. Return the pasta to the pot.
  8. Add the pesto and mix well. Add ¼ cup of the reserved pasta water.
  9. Mix in the grated Parmesan and toasted pine nuts.
  10. Serve immediately or at room temperature.
Kosher dairy, Vegetarian
Recipe by Katherine Martinelli at