Home | Shopping | Corporate Gift Solutions Recipes | View Cart 




Classic Pasta with Basil Pesto
using Cuisine Perel's Sweet Basil and Pinon Pesto from The Posh Gourmet
Recipe courtesy Sandie Jarrett

Serves 4

This recipe is so easy and versatile that you will find yourself preparing it over and over again.  For variety, add cubed grilled chicken or sautéed whole shrimp.   


6 oz jar of Sweet Basil and Pinon Pesto
1 pound Pasta, linguine, fettuccine, or your favorite shape
3 tablespoons toasted pine nuts
4 tablespoons shredded Parmesan cheese


Cook the pasta, in salted, boiling water, according to the directions on the package.   When the pasta is al dente, remove from heat and drain into a colander.  Shake the colander to remove excess water.   Transfer the pasta back into the pot and add 1/2 jar of Sweet Basil and Pinon Pesto.  Toss with tongs to coat pasta.  Add additional pesto (to taste), and 1/2 of the toasted pine nuts to the pasta, tossing again to coat.  

To Serve

Transfer Pasta to individual bowls or plates or to a large, warmed, serving platter.  Sprinkle with remaining toasted pine nuts and the shredded Parmesan cheese. 

Cooks Notes

Toast pine nuts in a skillet over medium high heat, stirring frequently, until they turn a nice golden brown.  Avoid burning!

Links to Products: Sweet Basil and Pinon Pesto 
The Posh Gourmet
16330 Spruce St.
Fountain Valley, CA 92708

Mon - Fri  8:00 am - 7:00 pm
Pacific Time
Contact Us!

 If you enjoy our recipes and food tips,
join The Posh Society to receive
new recipes, product information and
Society Members only specials!

Receive a 10% savings
coupon when you join

The Posh Society!



Learn more about the Posh Society!

It is free to join - and we'll only send you information
once every 10 days!

Visit our Gourmet Food/Info Blog for information on gourmet food, more recipes using our products, as well as information on food people and great food places to visit.

Looking for ways to use up that last spoonful of olive oil, bread dipping oil or gourmet spread?  Our new blog, Dibs and Dabs offers delicious suggestions for making every last dab count!