Global
Herb-Infused Pesto Pasta
A fragrant, vibrant green pesto made from garden-grown basil, parsley, and garlic.
~25 mintotal~575 kcalper serving~14g protein~68g carbs~29g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 4.
Ingredients
- 2 cups fresh basil leaves
- ½ cup parsley
- 2–3 garlic cloves
- ¼–½ cup olive oil
- ¼ cup nuts (pine nuts, walnuts, almonds)
- ¼ cup grated parmesan (optional)
- 350g pasta, dry (store-bought)
- Optional: lemon zest, chili flakes
Cooking Steps
Blend pesto
Combine herbs, garlic, nuts, and olive oil in blender. Adjust consistency with more oil.
Season
Add parmesan (optional), salt, lemon zest.
Cook pasta
Boil until al dente; reserve some pasta water.
Combine
Toss pasta with pesto; add a splash of pasta water to coat.
Finish
Top with extra basil or chili flakes.
Optional Enhancements
- Nut-free: use sunflower seeds
- Vegan: omit cheese or use nutritional yeast
- Kale pesto: replace basil with young kale leaves
Plant & Growing Tips
Basil
- Loves warmth and full sun.
- Pinch tops to prevent flowering.
- Water frequently but avoid waterlogging.
Parsley
- Grows well in moist, rich soil.
- Partial shade in hot climates.
Garlic
- Plant cloves in fall; harvest midsummer.
- Mulch heavily in winter.
Natural Pest Control
- Soapy water deters aphids on herbs.
- Marigolds and nasturtiums keep pests away.
- Avoid overhead watering to prevent fungal issues.
Harvest
Basil
- Harvest tops regularly to keep plant bushy.
- Pick leaves before flowering.
Parsley
- Cut outer stems first; allow inner stems to regrow.
Garlic
- Harvest when lower leaves brown.
Storing & Freezing
Refrigerate up to 4 days. Freeze pesto (without cheese) up to 6 months in small portions.
