Truffle Pesto

Truffle Pesto Pasta Sauce

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So you’ve stockpiled packets-and-packets of pasta and now you are looking for some sauce-spiration. Well look no further! We have created 5 simple, simply delicious pasta sauces that marry perfectly with the queen-of-all-carbs.

Our second pasta sauce recipe is a new take on the classic pesto sauce that we have ingeniously named: Truffle Pesto Sauce… I wonder what the secret ingredient might be? Read on the find out and get cooking!

Ingredients (Serves 4)

  • 1/2 cup nuts, like walnuts or pine nuts
  • 75 grams Parmesan, grated
  • 2 garlic cloves
  • 3 tablespoons lemon juice [optional]
  • 6 cups basil leaves, loosely packed
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon truffle oil
  • Salt
  • Peppercorns, freshly ground
 To Serve:
  • 4 servings of your choice of pasta, we like Orecchiette
  • 1-2 tablespoons unsalted butter
  • Parmesan
  • Truffle oil

Preheat oven to 180°C.

Toast the nuts on a lined baking tray for 5 minutes until golden, tossing once halfway through. Transfer the nuts to a food processor or a blender, and let cool completely.

Add the grated parm, garlic and lemon juice (if using), and pulse until everything is ground and incorporated, about 1 minute.

Add the basil to the processor or blender, then prepare the lid of your processor or blender so that you can easily stream olive oil into it while the motor is running.

Now with the motor running, slow stream the olive oil and 1 tablespoon of the truffle oil into the processor until smooth. Taste then season to perfection with salt and pepper and pulse once more.

If you don’t plan on using the pesto immediately then decant it into a sterilized jar or into an airtight container. The pesto will keep for 2 – 3 weeks in your refrigerator.

This sauce works well with any type or strand of pasta. Simply cook your pasta to al dente, then drain it into a colander, making sure to reserve at least half a cup of the starchy cooking liquid beforehand. Transfer half* of the pesto and the butter to a large bowl along, then add the cooked pasta and the reserved cooking liquid. Toss or stir until combined, then evenly divide the pasta into four serving bowls. Lightly drizzle some extra truffle oil on top of each serving, then finish with some more grated parm.

*Store the remaining pesto in a jar or in an airtight container in your refrigerator.

But why stop there?

Why stop at pasta! Pesto is great with just about everything. Spread pesto onto toast or flat bread; mix it into salad dressings; use it as a garnish on top of soup or roasted vegetables; mix it into mayonnaise or even dips! The possibilities are endless.

What about wine?

In the mood for a white? 

A rich and decadent sauce like this is delicious served with Vernaccia di San Giminano Abbazia Monte Oliveto from Tuscany, Italy. This Tuscan beauty has the mouth-filling body to stand up to this sauce, as well as an easy floral, herb and earthy stone undertone that compliments the flavours wonderfully.

Or perhaps a red…?

The Michele Chiarlo Barbera D´Asti “Le Orme”, made from 100% Barbera grape out of Piedmont, Italy. This is a berry-filled wine with a wonderful savoriness to it – perfect for the herb and garlic kick in the pesto.


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