Pesto Pasta


Serves: 2 people

  • 200 gr pasta
  • 25 gr parmesan cheese
  • 25 ml of olive oil
  • 10 gr toasted pine nuts
  • Leaves from 2 bunches of Greek and/or Italian Basil
  • 1 garlic clove
  • 2 pinches of salt


Bring the water to boil with a pinch of salt, pour in the pasta. While cooking the pasta, combine all other ingredients in a food processor and pulse. The pesto is finished when all ingredients are processed but not too creamy, as the consistency should still have a little bit of texture.
When the pasta is al dente, strain and mix in the pesto. Garnish with some basil leaves and extra Parmesan.


To prevent the pesto from oxidising (browning), blanche the leaves before use. Place the basil leaves in boiling water for 30 seconds and then quickly pop them into a bowl of ice water. Gently dry them and proceeding with the recipe.


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