Pasta al Pesto - Fiver Feeds

Pasta al Pesto

We’ve all had Pasta al Pesto before, especially when we’re tired and want to eat something that requires zero effort to cook, but how many of us have attempted homemade pesto sauce? If you have a food processor, it’s a whizz (excuse the pun). You make up a batch then store it in the fridge and it will keep for up to 2 weeks. Much tastier out of your own jar than one from the supermarket.


Pasta al Pesto

Prep Time:



Serves 4 People


£1.18 per Person



  • Ingredients

    50g Pine Nuts
    1 Pack of Fresh Basil Leaves (Approximately 30g)
    150g Parmesan Finely Grated
    2 Garlic Cloves Crushed or Finely Chopped
    150ml Extra Virgin Olive Oil
    Salt and Pepper
    400g Penne Pasta

How to Cook

1. Boil up a large pan of salted water and cook the penne according to the packet instructions.

2. Warm a small frying pan over a medium heat (no oil) and toast the pine nuts until golden brown. This should only take a minute or two but be careful not to burn them.

3. Put them in a food processor along with the basil, garlic, olive oil, 50g of the grated parmesan and some seasoning then whizz until combined.

4. Once the pasta is cooked, drain and return to the pan. Stir through 1-2 tablespoons of the pesto sauce over a low heat to warm through. 

5. Serve topped with the remaining parmesan and some ground black pepper.

Leftover Pesto?

You’ll have plenty leftover but don’t go throwing it away (of course). There are so many things you can do with it. Use it as a simple dressing to a tomato salad or drizzled over the top of a tomato bruschetta. But don’t stop there: Stir it into mash, add a little to soup or even a little drizzle over some white fish then baked in the oven is divine. Pasta al Pesto is the obvious recipe for pesto, but it’s so versatile for packing a punch.

Remember to store it in a jar, in the fridge and use within a few weeks.

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