Here you can find a delicious and aromatic pesto pasta recipe that is sure to impress and satisfy any tongue. Made with fresh basil leaves, pine nuts, parmesan cheese, garlic, and of course Cold Pressed Extra Virgin Templeton Olive Oil. Pairing perfectly with al dente pasta, the green vibrant color of the sauce adds a pop of freshness to your plate while the fresh basil, garlic, and our Arbequina or Arbosana Olive Oil leave your tastebuds craving for more. This recipe can be enjoyed on its own or is excellent paired with grilled chicken or roasted vegetables.

Perfect Pesto Pasta Recipe

Ingredients

4 servings

1/2 cup pine nuts
2 garlic cloves, finely grates
3 oz. parmesan, grated (plus more for serving)
6 cups basil leaves
3/4 cup Templeton Olive Oil
1 tsp salt
12 oz pasta

Preparation

Step 1

Preheat oven to 350 degrees fahrenheit. Toast pine nuts on baking sheet until golden brown, 5-7 minutes. Let cool for 5 minutes then transfer to a food processor or blender.

Step 2

Add garlic and parmesan to food processor or blender and pulse until finely ground. Next add basil, salt, and Templeton Olive Oil blending until mostly smooth with just a few bits of green remaning.

Step 3

Cook pasta of your choice in a large pot of salted boiling water, stirring occasionally, until al dente. Drain, reserving 1/2 cup of pasta cooking water.

Step 4

Place pesto sauce along with 1/4-1/2 cup of pasta liquid in a bowl (depending on how thick your sauce is). Add pasta and toss until all pasta is glossy and well coated with sauce.

Step 5

Serve pasta and top with a drizzle of Templeton Olive Oil and freshly graded parmesan. Enjoy!

Shop here for Cold Pressed Extra Virgin Olive Oil grown, picked, pressed, and bottled right here in the Central Coast of California.