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July 2018: Pasta al Pesto

Download or Print Recipe Here 

Pasta al Pesto

Submitted by:  Joanna Colon

pasta al pesto




  • 3 cups tightly packed fresh basil leaves (remove stems)
  • 1/2 cup olive oil
  • 2 tablespoons of butter
  • 2 teaspoons of pignoli nuts (pine nuts)
  • 2-3 cloves of garlic chopped fine
  • 1/4 -1/2 cup freshly grated parmigiano-reggiano cheese
  • 1 tablespoon freshly grated pecorino-romano cheese
  • 1/4 cup pasta water
  • Fresh ground black pepper (to taste)



 Add all ingredients except the pasta water, into a food processor, blender, Nutrabullet etc).

Blend/pulse until ingredients are ground into smooth paste

Cook pasta as directed in boiling water with a teaspoon of salt.

Reserve some pasta water.

Once pasta is cooked, drain pasta and reserve 1 cup pasta water.

To blender, add ¼ cup reserved pasta water and pulse 20 more seconds.  (Add a little more if it’s too thick)

In a large bowl, mix sauce and pasta together. 

Sprinkle with more pecorino and enjoy!