Make the perfect pesto! For the perfect ratios, you'll need a digital kitchen scale that can measure in grams. We
like to make our pesto in a food processor, but you can also use a mortar and pestle if preferred.
How much basil do you have?
The perfect pesto pasta
Ingredients
- Your 70 grams of basil
- 252 grams of short pasta, such as penne
- 42 grams of Parmigiano Reggiano, Grana Padano, or similar
- 42 grams of nuts (we prefer walnuts, but pine nuts are the classic nut for
pesto
- 130.9 milliliters of oil
- Lots of garlic (follow your heart!). We like minced garlic in oil, but you can use fresh garlic if
preferred.
- Salt to taste
Directions
- Boil a medium saucepot of water and cook the pasta one minute less than the package direction, or until
al dente. Reserve a ladle-full of pasta water in a small bowl, then drain your pasta.
- While the water is boiling and pasta is cooking, take out your food processor.
- Add your basil, cheese, nuts, oil, garlic, and salt to the food processor. Pulse until mostly smooth.
- Adjust salt and/or garlic to taste.
- Transfer your pesto to a large bowl. Stir in pasta water, a little at a time, until you get a nice sauce
consistency.
- Add your pasta and stir.
- Serve with freshly ground black pepper, a sprinkle of finishing salt, and/or a bit extra grated cheese,
to your taste.
- Devour.
