Basil Pesto Pasta


Basil Pesto Pasta

Serves 4

Preparation time approximately 25 minutes

Basil is commonly used fresh in cooked recipes. It is generally added at the last moment, as cooking quickly destroys the flavour. Tear rather than chop. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water.


500g Pasta of your choice
2 Garlic cloves
½ cup Toasted pine nuts or cashew nuts
2 cups Fresh basil leaves, washed and stemmed and finely packed
1 cup Olive oil
¾ cup Fresh grated parmesan cheese plus more for garnish
 1 tsp  A.Vogel Herbamare® Original seasoning salt


Cook the spaghetti or other pasta in large pot of salted boiling water according to package directions or until al dente.

Drain the pasta and reserve 1 cup of the cooking water.
While pasta is cooking, combine garlic cloves and pine nuts in a food processor or blender and pulse until chopped.
Add basil and olive oil and pulse just until a paste forms.
Add cheeses, salt and pepper and blend until smooth.
Toss the hot pasta with the pesto in a large bowl and add reserved cooking water ¼ cup at a time or until saucy.
Top with fresh tomato slices, season with more salt and pepper and garnish with more parmesan cheese.
Bored with pasta?
There’s plenty of ways to use pesto in a variety of dishes besides the basic pasta.
  • · Dollop on a baked potato instead of butter
  • · Use as a spread instead of mayo for a chicken sandwich
  • · Make it a savoury addition to your morning omelette
  • · Mix with tuna for a Mediterranean style salad on greens
  • · Plop into a creamy tomato soup with chunks of mozzarella cheese for a slurpy caprese