Making The Freshest Basil Pesto Pasta
A classic, simple basil pesto pasta is just oh-so-delicious. Today, we’re showing you how to make fresh basil pesto, which is then tossed immediately with hot pasta. But if you want to freeze the pesto you make, leave out the cheese as it doesn’t freeze well. Our tip is to line an ice cube tray with cling wrap. Fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated cheese as needed.


Ingredients for Pesto:
 130 g freash basil leaf
 325 g extra Virgin Olive Oil
 80 g pine Nut, toasted (walnuts work too)
 1 clove garlic
 85 g parmesan Cheese
 25 g pecorino cheese (If not available, substitute with Parmesan entirely)
 20 g unsalted Butter
 ½ tsp salt
 2 ice cubes
 *Set aside 4 servings of pasta if you’re making the pasta dish



Using the Kenwood Food Processor, blend pesto ingredients until smooth. Set aside.


In a pot of boiling salted water (put at least a few tablespoons of salt – be generous!), cook pasta for 1 to 2 minutes until al-dente. Drain and remove from water.


In a pan on medium-high heat, heat pesto sauce and add cooked pasta. Toss well and serve hot.