Serve it with

Colliding Tides


Pesto Pasta


  • Fresh basil leaves, loosely packed
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 1/3 cup parmesan cheese,
  • grated 1/4 cup extra virgin olive oil


  • 1 1/2 cup penne pasta
  • 1/3 cup pesto sauce
  • 3 tbsp. pasta cooking water
  • 1tsp. salt
  • 1 tbsp. extra virgin olive oil

Rinse basil leaves with a wet towel to clean the leaves, then pat them dry between 2 paper towels.

Drop the garlic into a food processor and finely chop it. Stop the motor, add the pine nuts and basil, then process it until chopped. Gradually add the grated cheese and work the mixture into an evenly blended paste. Finally, slowly mix in the olive oil, until a thick, creamy consistency is achieved.

Cook penne. Meanwhile, put the pesto sauce in a small bowl, add salt and pasta cooking water, which will warm up the sauce and dilute it a bit. Put the drained pasta back into the pasta cooking pot, add the sauce and oil, then mix well.