10 Ingredients Or Less
Homemade Pesto with Bucatini
Prep
5 minutes
Cook
15 minutes
Yield
4
Did someone say homemade pesto? This is one of my favourite recipes because it elevates so many dishes and it is so quick and easy!
Did someone say homemade pesto? This is one of my favourite recipes because it elevates so many delicious dishes – but I also love to make my own pesto because it is so quick and easy! Ready in only 20 minutes, this homemade pesto recipe is a staple for pasta dishes, spreads and more.
Why You’ll Love This Homemade Pesto
Fresh – Is there anything better than fresh herbs like basil to add flavour to your favourite dishes?
Versatile – Use as a dip, elevate roasted veggies, add to a sandwich, or include in a pasta dish like in this recipe, homemade pesto can be enjoyed in so many different ways.
Meal Prep – Not only is this homemade pesto recipe great to use right away, but you can also make a big batch of it and store it in the fridge in a sealed container for up to 3 days or in the freezer for up to a month!
Ingredient Notes
Basil: Fresh basil not only adds flavour to many meals, but it also contains many vitamins and minerals – as well as antioxidants.
Pine Nuts: An excellent source of healthy fats and protein, pine nuts are a great source of energy and not to mention, they are also very delicious.
How to Make My Homemade Pesto
1. To a food processor or blender add fresh basil, pine nuts, garlic cloves, shredded parmesan cheese, lemon juice, salt and pepper.
2. Start the food processor or blender and blend until finely chopped.
3. With the food processor or blender on low speed, drizzle in the olive oil and blend to desired consistency.
4. Once the desired consistency is reached, taste and adjust seasoning as needed with more salt and pepper or another handful of basil.
5. To serve with pasta, cook bucatini noodles in a large pot according to the package directions and save a 1/4 cup cooking liquid.
6. Once pasta is cooked, in a pan over low heat add the pesto sauce with the drained noodles and ¼ cup cooking liquid. This helps adhere the pesto to the noodles. Cook until the cooking liquid is almost gone, just 3-4 minutes. Add another big pinch of salt and stir, then serve garnished with fresh basil and more parmesan cheese if desired.
Expert Tips & FAQ
Leftovers: Not using the pesto sauce right away? Store in the fridge in a sealed container for up to 3 days or in the freezer for up to a month.
Basil: If you find you want more basil flavour, add an additional handful of fresh basil.
Swap: You can definitely swap the parmesan for your favourite vegan option.
Gluten-free: Make this gluten-free by substituting your favourite gluten-free pasta!
This pesto is versatile: mix into any fresh-cooked pasta or try adding to cold pasta salad; marinate tofu or chicken in this pesto sauce; or, mix a tablespoon or two of pesto with your favourite mayo to make a delicious wrap or sandwich sauce.
Other Homemade Pesto Recipes You’ll Love
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Homemade Pesto with Bucatini
Ingredients
- 2 cups packed fresh basil
- 1/2 cup olive oil
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/2 cup shredded parmesan cheese
- 3 tbsp lemon juice (about 1 lemon)
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 cups cooked bucatini noodles (about 200-250g dried pasta)
- More salt & pepper to taste
- Garnish: fresh basil leaves,parmesan cheese
Instructions
- To a food processor or blender add fresh basil, pine nuts, garlic cloves, shredded parmesan cheese, lemon juice, salt and pepper.
- Start the food processor or blender and blend until finely chopped.
- With the food processor or blender on low speed, drizzle in the olive oil and blend to desired consistency.
- Once the desired consistency is reached, taste and adjust seasoning as needed with more salt and pepper or another handful of basil.
- To serve with pasta, cook bucatini noodles in a large pot according to the package directions and save a 1/4 cup cooking liquid.
- Once pasta is cooked, in a pan over low heat add the pesto sauce with the drained noodles and ¼ cup cooking liquid. This helps adhere the pesto to the noodles. Cook until the cooking liquid is almost gone, just 3-4 minutes. Add another big pinch of salt and stir, then serve garnished with fresh basil and more parmesan cheese if desired.
