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Kitchen Notebook

July 24, 2017

Pasta Pesto

30 Mins

Serves 4


  • 1/2 bunch Basil
  • 1 lb. Fresh Pasta
  • 2 cloves Garlic, peeled
  • 3 Tbsp. Walnuts
  • 9 Tbsp. Olive Oil
  • ½ Tbsp. Lemon Juice
  • Salt and Pepper
  • 2 oz. Parmesan cheese, grated (optional)

Bring a large pot of salted water to a boil over high heat. Meanwhile, make the pesto sauce by blending or processing 8 Tbsp. olive oil along with the garlic, basil, walnuts, lemon and cheese until smooth. Season with salt and pepper to taste; set aside.

Add the pasta to the rapidly boiling water and cook until al dente, about 4-5 minutes. Strain well, reserving 1 cup cooking liquid. Return the pasta and cooking liquid to the large pot over a very low flame. Add pesto and stir gently until combined, seasoning with salt and pepper, to taste. Divide the pasta between 4 plates and serve with more grated cheese, if desired.

30 Mins Basil Dinner Pasta Pesto Summer Veg Vegetarian

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30 Mins Basil Dinner Pasta Pesto Summer Veg Vegetarian

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