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A cherished family favourite, and go-to dinner in the Toohey household, because as Simon’s mum says, “while the pasta’s cooking, you make the sauce, you’re done in 15 minutes!”

You will need

Serves 4

  • 3 large bunches fresh basil, washed, stems removed
  • 2 tablespoons pine nuts
  • 3 cloves of garlic, peeled
  • 2 fresh chillies, sliced into smaller pieces (seeds optional)
  • 1/4 cup olive oil
  • Juice of half a lemon
  • 3 tablespoons grated vegan parmesan (optional)
  • Salt & pepper, to taste
  • 500g farfalle (bow tie) pasta (gluten-free if required)

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5 mins to prep

10 mins to cook

  1. Step 1

    Add pasta to a pot of boiling water, cook following packet instructions.

  2. Step 2

    Place basil leaves, pine nuts, peeled garlic, chillies into the food processor with a metal blade. Process mixture until it is finely chopped and smooth. With the processor still going, add olive oil in a thin stream. Process for just a few more seconds.

  3. Step 3

    Turn the basil mixture out into a bowl, add lemon juice, and mix until combined.

  4. Step 4

    Mix together with farfalle until thoroughly coated. Sprinkle over vegan parmesan if using, and garnish with fresh basil leaves and a final drizzle of olive oil.

Recipe: Therese Toohey

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