Pesto Pasta



  • 100g Basil Leaves
  • 80g Corn Oil
  • 30g Roasted Pine Nuts
  • 10g Garlic
  • 10g Grated Parmesan Cheese
  • 5g Salt
  • 5g White Pepper Powder
  • 1kg Ice Cubes


  • 500g Desired Pasta Type
  • 5g Chopped Garlic
  • 2 tablespoon Cooking Oil


  • 20g Grated Parmesan Cheese
  • 10g Chopped Italian Parsley
  • 5g Fresh Cracked Black Pepper
  • 30ml Extra Virgin Olive Oil

Step 1 – Pesto Mixture

  • Boil water in a medium sized pot and salt it.
  • Upon boiling, blanch the basil leaves for 1 minute, then chill them in a container with ice cubes and water.
  • Squeeze the excess water from the basil leaves, then blend them with corn oil, roasted nuts, garlic, cheese, salt and pepper using a Food Processor or blender.
  • Make sure ingredients are packed together before blending them into a paste.

Step 2 – Pasta

  • Boil water in a medium sized pot and salt it.
  • Add pasta once the water boils, and cook the pasta according to the recommended timing on the packaging.
  • In a slightly heated medium sized pan, add cooking oil and lightly fry the garlic.
  • Turn down the heat to allow more time for the pasta to cook till it almost reaches its desired timing.
  • When the pasta is left with about a minute to being fully cooked, add 5 tablespoons of pesto mixture and tossed it evenly into the pan with garlic.
  • After the pasta is cooked, strain and toss it together with the pesto. Add some liquid from the water from the pasta if needed, to moisten the pasta.
  • Garnish with parsley, cheese, olive oil, rock salt and cracked pepper.

Recipe by Bosch

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