Fresh Basil Pesto Pasta
A vibrant and flavorful pasta dish made with homemade basil pesto, perfect for a quick and delicious meal.
Equipment
- Food processor or blender
- Large pot
- Colander
- Large pot
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
For the Pesto Sauce:
- 2 cups fresh basil leaves packed
- 1/2 cup grated parmesan cheese
- 1/3 cup extra virgin olive oil
- 1/4 cup pine nuts or walnuts as an alternative
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon
For the Pasta:
- 12 ounces spaghetti or linguine
- 1/2 cup reserved pasta water
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes optional
- Extra parmesan and fresh basil for garnish
Instructions
Prepare the Pesto:
- In a food processor, combine basil, parmesan, pine nuts, garlic, salt, and pepper. Pulse until roughly chopped.
- Slowly drizzle in olive oil while blending until smooth.
- Add lemon juice and blend again. Adjust seasoning to taste.
- Tip: If the pesto is too thick, add a tablespoon of pasta water to loosen it.
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Reserve 1/2 cup of pasta water before draining.
- Tip: Stir the pasta occasionally to prevent sticking.
Combine and Serve:
- Return the drained pasta to the pot and add the pesto sauce.
- Toss well, gradually adding reserved pasta water until desired consistency is reached.
- Drizzle with olive oil and sprinkle with red pepper flakes if using.
- Serve immediately, garnished with extra parmesan and fresh basil.
Notes
For a nut-free pesto, replace pine nuts with sunflower seeds.
To make it vegan, use nutritional yeast instead of parmesan.
Pesto can be stored in the fridge for up to 5 days or frozen for up to 3 months.
To make it vegan, use nutritional yeast instead of parmesan.
Pesto can be stored in the fridge for up to 5 days or frozen for up to 3 months.