SOUTHERN EUROPE / ITALY

Green garden pesto pasta

A fresh, herb-forward pasta that brings together basil, olive oil, parmesan and a little pasta water for a glossy finish.

◷ 20 minutes✳ Easy♡ Save for later (preview)

WHAT YOU'LL NEED

Ingredients.

Gather everything before you begin. Tick each item as you prepare it.

Quantities are a starting guide for home cooking. Adjust seasoning and portions to taste.

LET'S GET COOKING

Save a little pasta water before draining; it helps the pesto coat the pasta smoothly.

Bring a large pot of salted water to a boil. Cook the pasta according to the packet instructions.
Blend basil, parmesan, nuts and garlic until finely chopped.
With the blender running, add olive oil gradually to make a thick pesto.
Reserve a cup of pasta water, then drain the pasta.
Toss pasta with pesto and a splash of pasta water until glossy. Season and serve.

A FEW GOOD DETAILS

Small choices can make a home-cooked dish feel personal.

GUSTORA KITCHEN NOTES

KEEPING & LEFTOVERS

Best freshly made. Refrigerate leftover pesto separately with a thin film of olive oil for up to 2 days.

Food safety note: cool and refrigerate promptly; reheat leftovers thoroughly.

A QUICK NUTRITION GUIDE

Approximate values per serving. Actual nutrition varies with ingredients, brands and portion sizes.

470kcal

16gProtein

63gCarbs

17gFat

Editorial estimates only — not laboratory analysis or medical nutrition advice.