Rustic Basil Pesto Pasta

This recipe for rustic basil pesto pasta was inspired by a reader event hosted by Fair Lady Magazine.

I do most of my magazine reading at gym while I am on the treadmill. We do not have fancy televisions where I train and so to break the tedium I read. However, I am very far behind in my magazine reading. I often see Reader Events and think how nice they look, but when I see the advert for them it is usually too late for me to book. I know that I have been missing out! The reason I know this is because I was recently invited to a Readers Event by Fair Lady. This is a magazine I can remember my mother reading when I was a child, and the publication is known to put their readers first. Dave and I attended a pasta making workshop at The Cooks Playground. Thankfully Dave was not the only man there but it was definitely a ladies evening out.

Today’s inspirational recipe from Lavender and Lime ♥ Rustic Basil Pesto Pasta ♥ #LavenderAndLime Share on X

The evening started off with a demonstration on how to make fresh pasta. As this is something I feel very comfortable doing, I sat back and let the other participants get a good look. I did however go and watch the ravioli making demonstration as I love making filled pastas. We started our evening by making our own delicious raviolis before moving on to a variety of pastas. To highlight the evening, I have decided to share with you the rustic basil pesto recipe. I liked this as you do not need any special kitchen equipment to make the pesto. I have reduced the amount of oil from the original recipe as I found the pasta was coated with too much oil when we had it on the evening. This makes a perfectly easy meal to make.

have you ever attended a magazine readers’ event?

Rustic Basil Pesto Pasta
Rustic Basil Pesto Pasta
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Rustic Basil Pesto Pasta

Recipe Category: Italian
All Rights Reserved: An original recipe from Lavender and Lime


  • 200 g dried pasta
  • 25 g fresh basil leaves
  • 25 g toasted pine nuts
  • ½ clove garlic, crushed
  • 50 g Parmesan, grated and extra for garnishing
  • 2.5 mls lemon juice
  • 75 mls olive oil
  • A generous pinch of salt and freshly ground black pepper to season


  • While your pasta is cooking, roughly chop the basil leaves
  • Place them into a bowl and then chop the pine nuts
  • Add them to the basil, together with the garlic, Parmesan and lemon juice
  • Slowly pour in the olive oil while stirring all the time
  • Add the salt and a bit of black pepper and check the seasoning
  • Adjust to suit your palate
  • Drain your pasta and toss the pesto through to combine
  • Serve with some extra Parmesan

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Disclosure: Dave and I were invited to attend this event. I was not required to write a blog post and any opinions and facts expressed herein are my own. This is in line with my blogging policy.

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24 thoughts on “Rustic Basil Pesto Pasta

  1. Mmmmm….I adore pesto and this looks like a great option when there’s none in my freezer. I need to try to make ravioli again…you’ve inspired me 🙂

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