A pantry staple and even some people’s signature dish when they don’t know what to cook (or even how to cook), I’ve levelled up pesto pasta with my garlic confit and this will blow your taste buds away. Garlic confit pesto pasta is the contemporary version of this traditional dish. 

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Garlic confit pesto pasta

With simple dishes like this, it’s all about the high quality ingredients. And for this plate to sing, you’ll need to get the best. This recipe will pop even more if you get the best of the best – fresh herbs, great cheese, and of high quality extra virgin olive oil! I have used beautiful olive oil from my friends at Cobram Estate. 

It’s garlic confit pesto pasta (of course)

Long time readers will know my passion for garlic confit. And, for good reason, it elevates so many recipes. This one will give a beautiful savoury bite into the familiar flavour of pesto. It can also be used on different things, such as toast, a salad, some eggs. 

Pesto, please!

Oh pesto. Sometimes it has a bad rap as people equate it to badly made store bought sauces that lack flavour. The type that uni students turn to in a pinch. But, when it comes to homemade pesto made with love and patience – there’s simply nothing better! It can also be made to suit your tastes, whether it’s adding in some chilli flakes for a kick or some lemon in there for some acidity. This is a great base for you to use your imagination. 

Cheese, yes please

No pasta (in my mind) is complete without lots of cheese. And I mean lots. So, for this one, I’ve used a bougie bit of burrata right on top that oozes out its silky, creaminess and mixes perfectly into a warm pasta. This step isn’t crucial, but I certainly wouldn’t miss it. 

Making pesto

I’ve used a mortar and pestle for my pesto, but if you’re missing this kitchen tool or are a bit more pressed for time, a food processor also works. Whizzing it into a fine paste can take some patience but it’s important to do this so that it coats all of those yummy noodles and makes a paste that goes far. It’s perfect for the garlic confit pesto pasta.

FAQ

Can I store the pesto?

Yes, pesto will keep. Place the pesto into an air tight container and drizzle olive oil over the top that is 1 – 2cm deep. This will keep the pesto fresh and prevent the leaves from browning.

Why do you use ice water in the recipe?

The ice water shocks the basil leaves and helps keep them green. 

Which olive oil do you use? 

I use the best of best which is why I turn to Cobram Estate high quality extra virgin olive oil.

If you make this dish, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!

If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.