Ingredients
Scale
- 200g penne pasta
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves
- 1/2 cup olive oil
- Salt and pepper to taste
- Cherry tomatoes for garnish
- Extra Parmesan for serving
Instructions
- Wash the fresh basil leaves thoroughly and set aside.
- Add the basil, garlic cloves, pine nuts, and Parmesan cheese into a food processor and process until finely chopped.
- Drizzle in the olive oil while continuing to blend until a smooth sauce forms.
- Boil salted water, cook the penne pasta until al dente, drain, and mix with the pesto sauce until well coated.
Notes
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days, keeping the pesto separate for reheating.
- Serve garnished with halved cherry tomatoes and extra Parmesan to enhance flavor and presentation.
- For added protein, consider mixing in grilled chicken or shrimp.
- Seasonal vegetables like zucchini or bell peppers can also be added for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Blending, Boiling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 2g
- Sodium: 250mg
- Fat: 34g
- Saturated Fat: 5g
- Unsaturated Fat: 29g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg