Herb Pesto Pasta

Herb Pesto Pasta

Preparation time:

Less than 30 Minuti

Nutritional information:

407kcal / per serving


First course


Seasonal dish:



Enviromental Impact:

Low (0.206kg CO2 eq) i

Mix herbs create a light, flavourful and versatile sauce.

Ingredients for 4 portions

  • Pasta 320 g
  • Basil 1 cup
  • Parsley 30 g
  • Sage 4 leaves
  • Rosemary 1 tbsp
  • Mint 1 tbsp
  • A few drops lemon juice
  • Small tomato 1
  • Garlic 1 clove
  • Almonds 6
  • Parmesan (or Pecorino) cheese 20 g
  • Extra virgin olive oil 4 tbsp (40 g)
  • Salt to taste
  • Pepper to taste



Blend all the ingredients in a food processor, adding a little oil at a time, until it makes a fairly coarse paste. Do not blend up into a fine, smooth paste.


Cook the pasta in lightly salted water.


In a bowl, mix the pesto with one or two tablespoons of cooking water.


Drain the pasta, pour the pesto on top and mix well.


Add a drop of oil and a sprinkling of grated cheese (Parmesan or Pecorino).

Enviromental Impact



Per serving:

0.206kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.