Corn Pesto Recipe

Name: Corn Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bacon slices, cut lengthwise in half and then crosswise into 1/2 inch pieces; 4 cups fresh corn kernels (from about 6 large ears); 1 large garlic clove, finely minced; 1 1/4 teaspoons kosher salt; 3/4 teaspoon freshly ground black pepper; 1/2 cup freshly grated Parmesan cheese, plus more for serving; 1/2 cup toasted pine nuts; 1/3 cup extra-virgin olive oil; 8 ounces dried pasta; 3/4 cup basil leaves, coarsely torn

Servings: persons

4 bacon slices, cut lengthwise in half and then crosswise into 1/2 inch pieces
4 cups fresh corn kernels (from about 6 large ears)
1 large garlic clove, finely minced
1 1/4 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese, plus more for serving
1/2 cup toasted pine nuts
1/3 cup extra-virgin olive oil
8 ounces dried pasta
3/4 cup basil leaves, coarsely torn

1
Heat a large nonstick skillet over medium-high heat. Add bacon and cook until crisp, stirring often. Drain off all but 1 tablespoon of bacon fat. Add corn kernels, garlic, kosher salt and pepper to pan. Saute until corn is just tender, about 5 minutes. Add all but about 1 1/2 cups of the cooked corn kernels to food processor, along with the Parmesan and pine nuts. With the processor running, slowly add the olive oil in a steady stream. Blend until smooth, then return to the pan with the reserved corn kernels. Stir to combine.
2
Meanwhile, cook the pasta in salted water until al dente. Drain and add to the corn pesto mixture (add some pasta water if the mixture is too thick). Season with more salt and pepper if needed. Top each serving with the reserved bacon, basil, and more Parmesan cheese.

1438

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 bacon slices, cut lengthwise in half and then crosswise into 1/2 inch pieces, 4 cups fresh corn kernels (from about 6 large ears), 1 large garlic clove, finely minced, 1 1/4 teaspoons kosher salt, and more.

Yes, Corn Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Pesto

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