Basil Pesto Pasta Recipe
About this recipe
Basil pesto pasta is a simple yet delicious dish that packs a punch of flavor. This recipe, brought to you by Chef Jack Ovens, is not only easy to make but also uses fresh ingredients that elevate the dish without complicating the process.
The combination of garlic, fresh basil, and Parmesan cheese creates a vibrant pesto that coats the pasta beautifully. Plus, the option to use untoasted pine nuts means you can keep it quick and straightforward, or toast them for an extra nutty flavor if you have the time.
Ingredient notes
- You can toast the untoasted pine nuts if you prefer, which adds an extra nutty flavor to the pesto.
- The recipe calls for 1/2 tablespoon of sea salt for the pesto and 1 tablespoon for the pasta water.
Tips from Chef Jack Ovens’s video
- When making the pesto, make sure to blend until there are no big chunks of basil for a smooth consistency.
- Add the pesto to the pasta after it's cooked and cooled slightly to prevent the basil from turning black due to extreme heat.
Good to know
- How many servings does this recipe make?
- This recipe serves 2 people.
- What type of pasta can I use for this recipe?
- You can use spaghetti or any pasta of your choice.
- How long should I cook the pasta?
- Cook the pasta according to the packet instructions, which is about 11 minutes for al dente.
- Why do I need to reserve pasta water?
- The reserved pasta water helps the pesto stick to the pasta due to its starch content.
No life story here — the video and the recipe are the whole point. All credit to Chef Jack Ovens: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Place a saucepan filled three quarters full of water onto high heat and bring it to a boil.
- 2
Add two cloves of garlic to a blender along with 15 grams of freshly grated Parmesan cheese and 15 grams of pine nuts.
- 3
Place on the lid and blitz these up for 20 seconds to combine the ingredients.
- 4
Add 45 grams of fresh basil leaves to the blender, along with 3 tablespoons of extra virgin olive oil, 1 teaspoon of sea salt, and 1/4 teaspoon of ground black pepper.
- 5
Place the lid back onto the blender and blitz until all ingredients are well blended and there are no big chunks of basil. Scrape down the sides and blitz one more time.
- 6
Set the pesto aside once ready.
- 7
When the water is boiling, add 1 tablespoon of sea salt to flavor the pasta and maintain a rolling boil.
- 8
Add 250 grams of spaghetti or pasta of your choice to the boiling water. Wait 20 seconds, then twist the spaghetti into the water, stirring to prevent sticking.
- 9
Cook the pasta according to the packet instructions, about 11 minutes for al dente.
- 10
Scoop out 1 cup (250 milliliters) of the pasta water and set aside. Drain the pasta in a colander, being careful of the steam, and let it sit for 2 minutes.
- 11
Add the pasta to a large mixing bowl and pour over the basil pesto. Add 1/4 cup of the reserved pasta water to help the pesto stick to the pasta.
- 12
Mix everything together to ensure the pasta is evenly coated.
- 13
Serve the pasta by twisting it into a serving bowl for a nice presentation. Top with fresh Parmesan cheese, torn basil leaves, cracked black pepper, and a drizzle of extra virgin olive oil.
Heads up — we had to guess a little:
- The note about toasting pinenuts is inferred from the caption.
Credit where it’s due: this recipe was transcribed from Chef Jack Ovens’s original video on YouTube. Follow them there — it’s their dish.
Are you Chef Jack Ovens? Claim this page or ask us to take it down. Your call, always.
