Pesto Pasta

Nutrition values are AI-estimated based on ingredients.

• 6-8 cloves garlic
• 1/4 cup pine nuts
• 1/3 cup extra virgin olive oil
• 1 cup basil leaves without stem
• 1/4 cup Parmesan cheese
• Pasta
• 1 cup pasta water

1. 1Peel the garlic cloves and crush them in a traditional stone mortar and pestle until minced.
2. 2Add basil leaves in batches to the crushed garlic in the mortar and grind them together until partially crushed into a coarse green mixture.
3. 3Add pine nuts to the mortar and continue grinding until incorporated into a thicker, grainier green paste.
4. 4Transfer the pesto base into a small glass bowl.
5. 5Pour olive oil generously over the mixture and stir until well combined, forming a rich, darker green, slightly oily paste.
6. 6Meanwhile, boil the pasta and keep it aside in a colander.
7. 7Place a metal kadai on a gas stove, ensure the flame is low, then scoop the prepared pesto mixture into the hot pan and stir to warm it slightly.
8. 8Add the prepared pesto to the cooked pasta and mix well.
9. 9Pour in pasta water little by little and toss until well coated.

These instructions are our analysis of the original video. Watch on YouTube →