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Basil Pesto Pasta


  • 1 pound dried pasta
  • 1 clove garlic
  • 1⁄4 cup pine nuts
  • 3 cups fresh basil leaves (loosely packed)
  • kosher salt and pepper
  • 2/3 cup plus 1 tablespoon extra virgin olive oil
  • 1⁄4 cup (or 1 oz.) grated parmigaino reggiano cheese


  1. Prepare the pasta according to the package directions.
  2. Place the garlic, pine nuts, basil, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper in the bowl of a food processor and pulse to combine.
  3. While the machine is running, drizzle in the oil through the feed tube, stopping occasionally to scrape down the sides.
  4. Transfer to a bowl and stir in the Parmesan.
  5. Divide the pasta among bowls and spoon the pesto over the top.


*Submitted by Aroma Osteria Restaurant


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