Fresh Pesto Pasta

This quick fresh pesto pasta recipe feels luxurious, but it’s easy enough to put together as a go-to weeknight dinner! Pine nuts, fresh basil, and garlic give this dish a bold, fresh flavor guaranteed to please.

This fresh pesto pasta will delight your senses with its nutty aroma and springy, fresh flavor. Fresh basil and fresh-grated Parmigiano Reggiano cheese are brought to life with our Frulla California Blend Extra Virgin Olive Oil.

Artfully balanced and blended, this olive oil rivals the classic flavors of Greek or Argentinian-grown olives and dances with garlic, black pepper, and sweet tomatoes to make this dish sing. Plus, this dish is super easy to make.

Fresh Pesto Pasta Recipe

By Melanie Ceye

Prep time:15 minutes

Cook time:10 minutes

Servings:4 servings

Ingredients

• 2 cups fresh basil leaves
• ½ cup freshly grated Parmigiano Reggiano cheese (approximately 2 ounces)
• ½ cup of Frulla extra virgin olive oil (we recommend our Delicate or California Estate blend)
• ⅓ cup pine nuts
• 3 cloves garlic, minced (1 tablespoon)
• ¼ teaspoon salt, or more to taste
• ⅛ teaspoon freshly ground black pepper, or more to taste
• 1 pound of your favorite pasta noodle, cooked as directed
• 1 pint of cherry tomatoes, sliced in half

Instructions

Garnish with fresh Parmigiano Reggiano and serve.

First, place the basil and pine nuts into the bowl of a food processor. Pulse several times until well integrated.

Next, add your garlic and Parmigiano Reggiano cheese. Pulse several times. Scrape down the sides of the food processor with a rubber spatula.

While the food processor runs, slowly add Frulla California Blend Extra Virgin Olive Oil in. Blend until smooth. Scrape down the sides of the food processor as needed.

Then, add salt and freshly ground black pepper to taste.

Finally, mix well into the cooked pasta. Stir in sweet cherry tomatoes.