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Fresh Homemade Pesto Pasta

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Put away the marinara and try this delicious homemade pesto recipe. Made from fresh basil leaves, garlic, Parmesan cheese and pine nuts, it's nutty flavor tastes great on pasta and sandwiches. Add something new and delicious to your pasta recipes.


  • 1 pound spaghetti
  • 3 small cloves of garlic
  • 2 cups fresh basil, leaves and stalks
  • 1/2 can olive oil
  • 1/3 cup pine nuts or walnuts
  • 1/2 cup freshly grated Parmigiano Reggiano cheese
  • salt and pepper to taste


  1. Cook spaghetti in well salted boiled water for 9-12 minutes or until al dente state.

  2. Meanwhile in food processor blitz garlic then add nuts and blitz again.

  3. Add basil, salt and pepper and start blitzing, add olive oil on fine drip.

  4. Hold back ¼ cup of cooking water and drain the rest of the water out of spaghetti.

  5. Mix spaghetti with about 1/3 cup of fresh pesto loosen with water.

  6. Sprinkle with a little bit of Parmigiano Reggiano on top, serve and enjoy.

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This recipe looks very easy to whip together when you don't have a lot of hands - on time to cook, and I love the aromatic fresh basil flavor! There is one thing I'm confused about though. The recipe just says 1/2 can of olive oil - could you specify a cup measurement or how many ounces is used? The olive oil I buy always comes in a glass bottle, so I am unsure how much to use.

Where in the world would one purchase olive oil in a can? Do you mean cup?


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