3 delicious pesto pasta recipes: basic, mushroom and sun-dried tomato

Homemade is fresher and much tastier than any packaged pesto sauce, and these recipes will allow you to practice your Italian cooking skills in the kitchen.

Makes 350 grams (1 1/2 cups) or four servings

• 1.5 L (6 1/2 c) (about 2 bunches) firmly packed fresh basil
• 2 garlic cloves
• 50 ml (1/4 c) extra-virgin olive oil
• 30 ml (2 tbsp) butter, softened
• 125 g (1/2 c) grated Parmesan cheese
• 175 g (3/4 c) pine nuts
• 2 ml (1/2 tsp) grated lemon zest
• 5 ml (1 tsp) salt
• 1 ml (1/4 tsp) freshly ground pepper
• 500 g (1 lb) hot cooked pasta1. Pack the basil along with the garlic into the bowl of a food processor or blender. Whirl at high speed until all the leaves are pureed, about two minutes, scraping down the sides of the bowl as needed. With the motor still running, pour in the oil in a slow, steady stream.

  2. Add the butter, cheese, pine nuts, lemon zest, salt and pepper. Puree, scraping down the sides of the bowl two or three times, until the mixture forms a paste, about three minutes. Add 15-30 millilitres (a tablespoon or two) of water if the mixture seems too stiff.

  3. While the pasta is still very hot, add the pesto, about 125 millilitres (1/2 cup) at a time, tossing thoroughly after each addition to evenly distribute the sauce in the pasta; if the pesto is too sticky, add 15 millilitres (one tablespoon) hot water to thin it slightly.

Makes 180 millilitres (3/4 cup) or four servings

• 30 ml (2 tbsp) butter
• 1 garlic clove, minced
• 315 g (10 oz) fresh mushrooms, thinly sliced
• 30 ml (2 tbsp) butter, softened
• 30 ml (2 tbsp) snipped chives or scallion tops
• 125 g (1/2 c) grated Parmesan cheese
• 4 ml (3/4 tsp) salt
• 4 ml (3/4 tsp) freshly ground black pepper
• 500 g (1 lb) hot cooked pasta1. In a large skillet over moderately high heat, melt the butter. Add the garlic and mushrooms, and sauté until golden, two to three minutes.

  2. Transfer the mushroom mixture to the bowl of a food processor or blender. Add the butter, chives or scallions, cheese, salt and pepper. Whirl until the mixture is a smooth puree.

  3. While the pasta is still very hot, add the mushroom pesto, about 125 grams (1/2 cup) at a time, tossing thoroughly after each addition to evenly distribute the sauce in the pasta; if the pesto is too sticky, add 15 millilitres (one tablespoon) of hot water to thin it slightly.

Makes about 250 grams (one cup) or four servings

• 250 g (1 c) tightly packed fresh basil leaves
• 125 g (1/2 c) sun-dried tomatoes in oil, undrained
• 50 g (1/4 c) chopped walnuts, raw or lightly toasted
• 1 small red chile pepper, seeded and chopped (optional);wear gloves when handling; they burn
• 125 ml (1/2 c) olive oil
• 75 g (1/3 c) freshly grated Parmesan cheese
• 500 g (1 lb) hot cooked pasta1. Pack the basil into the bowl of a food processor or blender. Whirl at high speed until all the leaves are pureed, about two minutes, scraping down the sides of the bowl as needed. Add the tomatoes with their liquid, walnuts, and if using, red chile pepper. Whirl again to puree all the ingredients. With the motor still running, pour in the oil in a slow, steady stream.

  2. Scrape the tomato-basil mixture into a large bowl. Fold in the cheese until it is incorporated.

  3. While the pasta is still very hot, add the pesto, about 125 millilitres (1/2 cup) at a time, tossing thoroughly after each addition to evenly distribute the sauce in the pasta; if the pesto is too sticky, add 15 millilitres (one tablespoon) of hot water to thin it slightly.

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