🌿 Classic Basil Pesto with Pasta

Fragrant, fresh, and irresistibly vibrant, this pesto celebrates basil at its best. Blended with garlic, Parmesan, and olive oil, it transforms simple pasta into a dish that feels like summer in every bite.

Quick to make and endlessly versatile, pesto can also be spooned over grilled chicken, spread on sandwiches, or drizzled across roasted vegetables. And if you’re feeling adventurous, try swapping traditional pasta for roasted spaghetti squash strands — a wholesome twist that keeps dinner light yet satisfying.

What You’ll Need

For the pesto:

• 2 cups fresh Italian basil leaves, packed
• ½ cup freshly grated Parmesan cheese
• ⅓ cup pine nuts (or walnuts for variation)
• 2 cloves garlic, peeled
• ½ cup extra-virgin olive oil
• Sea salt and freshly cracked pepper, to taste
• 1 lb pasta of your choice (or roasted spaghetti squash!)

How to Make It

Prep the basil – Wash and dry basil leaves thoroughly to prevent wateriness in your pesto.

Blend – In a food processor, combine basil, nuts, garlic, and Parmesan. Pulse until finely chopped.

Stream in the oil – With the processor running, slowly drizzle in olive oil until smooth and creamy. Season with salt and pepper to taste.

Serve – Toss with freshly cooked pasta, reserving a little pasta water to help coat the noodles. Or mix with freshly roasted spaghetti squash strands. Garnish with extra Parmesan and a drizzle of olive oil.

Finish – Enjoy immediately, or store pesto in an airtight jar with a thin layer of olive oil on top to keep it fresh for up to a week.

✨ Tip from the farm: Basil is at its peak right now — fragrant, nutrient-rich, and harvested just miles away from your kitchen. Use it while it’s fresh for the brightest flavor.