Pesto Pasta

Fresh tasting pesto all year round!

Made with these products from The Olive Press:

Basil Olive Oil


  • 1/2 cup Basil Olive Oil
  • 1lb of spaghetti noodles
  • 1 garlic clove, roughly chopped
  • 1/2 cup toasted pine nuts
  • 1 cup fresh basil leaves, washed and destemmed
  • 1/2 cup parmesan cheese, grated
  • 1/2 lemon, juiced
  • 1/2 tsp salt
  • Fresh ground black pepper


  • Cook spaghetti in a large pot according to package directions.
  • While pasta is cooking, add garlic, pine nuts, and parmesan to a food processor and process until smooth. Add basil and process until finely chopped. While the machine is running, slowly drizzle in Basil Olive Oil.
  • Season mixture with salt, pepper, and a squeeze of lemon juice. Pulse again until combined.
  • Drain cooked pasta and reserve 1 cup of the cooking water.
  • Toss hot pasta with the pesto mixture in a large bowl and add reserved cooking water 1/4 cup at a time until desired consistency.
  • Season with additional salt and pepper to taste. Drizzle with Basil Olive Oil and Parmesan cheese.
  • Serve warm and enjoy!