Pesto and Pasta

Pesto and Pasta


  • 2 cup fresh basil leaves
  • 1/2 cup plus 1 tbsp. extra virgin olive oil
  • 2 Tbsp pine nuts
  • 2 garlic cloves, peeled
  • 1 tsp salt
  • 1/2 cup Parmesan cheese, grated
  • 2 Tbsp Romano cheese, grated
  • 3 Tbsp butter, softened to room temperature
  • 4 cup uncooked pasta (whichever type preferred)


  1. Fill a large sauce pan 2/3 of the way full with water and place on medium-high to high heat. Drop 1 tbsp. of olive oil and 1 tsp. of salt into water, bring to a roaring bowl. Cook pasta according to directions on package or boil for 5 to 7 minutes or until al dente.
  2. While the pasta is cooking, add basil leaves, olive oil, pine nuts, garlic cloves, and salt to the blender jar. Secure lid and blend well on the highest speed, stopping every now and then to scrape the ingredients down the side of the blender jar using a rubber spatula.
  3. When the pesto is well blended, transfer to a bowl and stir in the Parmesan and Romano cheeses, beating by hand until the cheeses are well mixed into the pesto sauce.
  4. Drain pasta in colander, reserving 2 Tbsp of the water the pasta was boiled in. Run cool water over pasta and place 1 cup of pasta onto each serving dish.
  5. Next, beat in the butter which should be softened to room temperature. Add 2 Tbsp of reserved water to pesto and stir until well-blended. Spoon 4 Tbsp of pesto over each serving of pasta and enjoy!

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