Fresh Basil Pesto with Angel Hair Pasta and Parmesan
Fresh Basil Pesto with Capellini Pasta and Parmigiano-Reggiano
Serves: 4
Yields 1 Cup Pesto
Have on Hand:
2 very packed cups fresh basil leaves, plus more for garnish
2 medium garlic cloves, peeled
1/2 cup pine nuts, plus more for garnish
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
Kosher salt, as needed
Freshly ground black pepper, as needed
In a food processor, process to combine: basil, garlic, and pine nuts. Scrape down the sides, then add 1/4 cup oil. Process once again. Add the remaining ¼ cup oil, and process one last time until the desired texture is achieved. Stir in the cheese, until combined, or add the cheese when stirring in with the hot pasta*.
* Spaghetti or Angel Hair (Capellini) pasta
In a large pot bring some water to a rolling boil. Add enough Kosher or sea salt to the water until the water tastes like the ocean. This is the only time that we are able to season the pasta properly. Add the pasta, stir, and cook according to package directions for “al dente”. Reserve about a cup of the cooking water, then drain the pasta and quickly toss with the pesto while pasta is still very hot. Add back some of the pasta cooking water if the sauce gets too thick. Garnish with Parmigiano-Reggiano, a few pine nuts, a light drizzle of olive oil, and some fresh basil.
About Joe Lamp'l
Joe Lamp'l is the Host and Executive Producer of the award winning PBS television series Growing A Greener World. Off camera, Joe dedicates his time to promoting sustainability through his popular books, blog, podcast series, and nationally syndicated newspaper columns. Follow Joe on Twitter
I love this with so many recipes with a fresh take on dishes that I make, but don’t always think to add the ingredients you do in each one. How wonderful to be able to update some of my old favorites. like basil pesto. I made a similar dish that I got from a food club I belong to and this is almost the same thing except you have to shop for your ingredients as they send recipes to make the dish with just the right amount of seasonings etc. Like you have in these. Thanks, I think I will pause my food club for awhile and just use your recipes. Bea
Some additions to the pesto that I make
Lots of garlic
4cups basil leaves
1cup walnuts
1cup almonds
1 cup Parmesan cheese
1/4 cup pinenuts
Process all together, then add olive oil until right consistency
I freeze extra, but it doesn’t last too long. Put on roasted veggies and it is delish!!
Chef Nathan,
Just made this, and it was SO good! Thank you for demystifying pesto for me , and making such a great video explaining how to make this! I just discovered you and Joe Lamp’l on your amazing show, Growing a Greener World. What a breath of fresh air in a world of shows with little to no substance. Seriously hooked on what you guys are doing. My sincerest thanks for doing what you do!
Drew
I do not have a food processor but I do have a magic bullet. Is it ok to use this instead?
We don’t have a magic bullet to try out, but based on what we have seen of them – yes, it would work. Check with the owners manual to see if it gives tips on how to use it for pesto. I bet it does!
Would really like the recipe for the ‘root’ dish Nathan made. I watched his show today – 10.27.13 but have not been able to find his recipe.
Hi Jennifer,
I’m not sure which episode you were watching (each PBS station is independent and plays the episodes according to their own schedule). We have 4 seasons of episodes playing right now across the country. But I am guessing it was the Roasted Root Vegetable dish which was featured in the soil episode? Here is a link to that. If I’m wrong, describe the recipe and I will see if I can find it for you.
https://www.growingagreenerworld.com/herb-roasted-vegetables-recipe/
Just saw the show for the first time. Got the Apple, Carrot, Cabbage, Coleslaw recipe. Were hooked! Thanx.
I love your show and Nathan’s recipes, especially like the way I can re-watch his demonstrations before I actually try them! I grow basil, among other herbs, but have been amazed by the way the plants re-seed themselves; no need to buy seeds! However, there is such an abundance- is there a way to preserve some of it? Perhaps in olive oil or freezer?
I love to make pesto throughout the summer, enjoy some of it fresh, and freeze some to enjoy during the colder months. You can use ice cube trays to freeze, then put the frozen “blocks” in a freezer bag for use after the growing season ends I use about 3 “blocks” per pound of pasta – it works great – no waste!
Also, you can use walnuts instead of pine nuts – yum! Enjoy!
i ENJOYED WATCHING YOUR INSTRUCTIONS,CLEAR AND EASY TO FOLLOW.THANK YOU SO MUCH.I KNOW MY KIDS WILL ENJOY THE RECEPI I GOT FROM YOU.
i WANT TO KNOW WHAT KIND OF HAND HELD FOOD PROCESSOR NATHAN WAS USING IB EPISODE 206 WHEN HE MADE PESTO
I am looking for the receipe with small cherry tomaotes cut in half with olive oil garlic rosemary and fresh bay leaves and pasta Can you provide it I dont remember the name to put it in the search bar above
Rosemary garlic tomato confit, Episode 219, maybe?
I just viewed Growing a Greener World on my PBS station for the first time a week ago and am already hooked! This pasta with pesto recipe even tempted my husband to try it and he’s a real meat and potatos guy. Thanks so much. T