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Thin pesto with a few tablespoons cream or hot pasta cooking water before tossing with hot pasta (fettuccine or linguine)

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  • 3 cups fresh basil leaves, torn into pieces
  • 1/4 cup pine nuts
  • 2 garlic cloves
  • coarse salt
  • 1/2 cup olive oil
  • 1/4 cup finely grated Parmesan cheese
  • ground pep



Step 1

Combine basil, pine nuts, garlic and 1/2 tsp salt in food processor or blender. Process to mix. With the machine running, slowly add the olive oil. Transfer to bowl, add parm and season with salt and freshly ground pepper. If not using immediately, cover with plastic wrap, pressing directly onto pesto to preserve color.


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