Elle’s Basil Pesto With Pasta

servings: 4

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  • 1 package or bunch of fresh basil
  • 1/2 cup extra virgin olive oil, divided
  • 1/4 cup pecans (walnuts, pine nuts or pistachios)
  • 1-2 cloves of garlic
  • 1/4 cup Parmesan cheese, ribboned with a peeler
  • 16 oz angel hair pasta, prepared as directed


Rinse basil, lightly shake off excess water, and remove leaves from stems. (Handle carefully so leaves won’t bruise and turn black.)

In a blender or food processor, combine basil leaves, nuts, garlic and half the oil and puree. Add the remainder of the oil and continue blending until the mixture is a thin paste. Stir in the cheese and let the flavors meld together. At this time add additional oil if you want a thinner mixture. Toss with cooked angel hair pasta and serve.

Additional Tips

For a lower-fat version, substitute chicken or vegetable stock for half of the oil. You can also roast or blanch the garlic first to mellow its flavor. For a different variation of pesto, try using another type of oil or substitute Italian flat leaf parsl

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