Basil Pesto Pasta – Fresh Homemade Sauce

About Basil Pesto


I always make a fresh pesto to serve a basil pesto pasta. Freshly made pesto has its typical fresh green colour and rich taste of extra virgin olive oil and fresh basil leaves.

The original basil pesto should be prapared from Genovese basil. Any other basil grown outside of the region of Liguria cannot be labelled Genovese. The Genovese basil leaves are sweet, with a brighter flavors. When buying the fresh basil in the supermarket, it is good to look for this with bright green leaves. Young bunches are the best to make a fresh pesto.

Also using an original, Italian  pine nuts, extra virgin olive oil and cheese is the best to make a perfect pesto.

To make a great tasting pesto, it is good to soak basil leaves in cold water for 15 minutes. Soaking basil leaves before making pesto, softens them and removes unwanted bitterness. Also choosing the younger, sweeter tasting basil leaves is better to prepare a fresh pesto.

Fresh pesto pasta can be served as either a first course or a main dish. If not serving immediately transfer your pesto to a small container and refrigerate, covered. The fresh basil pesto can be stored up to 3 days in the fridge.

Serve your basil pasta with a freshly cooked pasta of your choice. I cook linguine pasta until al dente usually. If I want to make my pesto pasta less oily , I cook one medium potato in the large pot of boiling salted water first. It takes  about 15 minutes.  Then I add linguine to the pot and cook as usually. While tossing, the cooked potato will combine with pesto pasta easily and it helps to absorb the excess olive oil from pesto.

Using the small amount of hot pasta water and whisking it into the pesto  helps to warm the pesto sauce and makes it more creamy. Pour the pesto sauce over the pasta and toss to combine. Serve immediately and enjoy your dinner. :)

I hope you will enjoy making your homemade basil pesto.

Thanks for stopping by and looking forward to receiving your comments below.

Basil Pesto Pasta
Print Recipe
4 people
4 people
Basil Pesto Pasta
Print Recipe
4 people
4 people
Servings: people
  1. Prepare your fresh ingredients.
  2. Soak basil leaves in large bowl of very cold water. Lift leaves from water and repeat twice using fresh water.
  3. Soak fresh basil leaves in a large bowl of cold water for 15 minutes.
  4. Meanwhile grate the parmesan cheese.
  5. Combine pine nuts and garlic in the jar of an electric blender.
  6. Cover with olive oil.
  7. Puree until the mixture is very creamy.
  8. Season with salt.
  9. In a couple of additions, lift basil from water, shaking off excess water from leaves and add basil to the blender.
  10. Puree to combine, trying to not overblend the mixture.
  11. Add parmesan cheese and puree to combine with a couple of a very short pulses.
  12. In the large pot of boiling water, cook linguine until al dente.
  13. Drain the pasta in the colander.
  14. Pour fresh pesto sauce over the linguine pasta and toss to combine.
  15. Serve immediately and enjoy.
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