Pasta with Pesto Sauce

This Italian classic originated in Genoa but it’s travelled far and is one of our favorites. You can make pesto in minutes, and the basil-scented sauce freezes well so you can enjoy a taste of summer in the dead of winter.


  • 2 Cloves Garlic , peeled and chopped
  • 1 Piece parmigiano reggiano , about 2 oz., cut into pieces
  • 1 Large spoon pine nuts
  • 2 Large spoons Extra virgin olive oil
  • 1 Large handful Fresh basil leaves , or enough to fill the bowl of your food processor, washed and dried
  • Generous pinch kosher salt and black pepper
  • 1 Package Italian linguine or spaghetti

prep / directions

Put the garlic, cheese pieces, and pine nuts in the food processor and blend for about one minute until a smooth paste. Add the washed basil leaves, olive oil, salt and pepper and blend well until all the leaves are blended into a smooth sauce. Freeze in a plastic covered container, or serve with hot pasta cooked according to the package instructions. Mix well with the pasta until well blended and serve with tomatoes and mozzarella or a tomato salad on the side.

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