Homemade Pesto with Yorkshire Pasta
This is a fabulous pesto recipe that I have pinched from a close friend. It is one of the first dishes that we ate in the early days when testing our Yorkshire Pasta concept on friends and it has remained a firm favourite. This dish can be enjoyed hot or cold, simply leave your pasta to cool before adding the pesto to it for the later. It will keep overnight in the fridge but be sure to keep in an airtight container to preserve the vibrant green colour.
A super fast dressing with fabulous results.
- 200g of Yorkshire Pasta, we are using ’Mezze Maniche Rigate’
- 25g of Pine kernels
- 45g of Fresh Basil Leaves
- 150ml of Yorkshire Rapeseed oil
- 1 large Garlic Clove
- 55g of Parmesan Cheese
- Salt to taste
Step by Step Instructions
Cook your Yorkshire Pasta according to pack instructions.
Lightly toast your pine kernels and pop to the side to cool.
Place the basil leaves into your food processor with the Yorkshire Rapeseed Oil and Garlic Clove.
Add your cooled Pine Kernels.
Give a quick blitz in your food processor. You can also use a stick blender in a dish or a good old pestle and mortar does the job too.
Blitz until well pureed.
Then add the parmesan cheese.
Toss the cooked Yorkshire Pasta in your Pesto Sauce. Serve and enjoy!