Ingredients
For the Pesto Sauce:
2 cups fresh basil leaves (packed)
½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)
⅓ cup pine nuts (or almonds, walnuts, or cashews)
2 cloves garlic
½ cup extra virgin olive oil
Juice of ½ lemon (optional for freshness)
Salt & black pepper to taste
For the Pasta:
300g pasta of choice (spaghetti, penne, or fusilli)
½ cup reserved pasta water
Extra Parmesan & basil for garnish
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Reserve ½ cup of pasta water before draining.
2. Make the Pesto
In a food processor, blend basil, Parmesan, nuts, garlic, lemon juice, salt, and black pepper until finely chopped. With the motor running, slowly drizzle in the olive oil until the pesto reaches a smooth, creamy consistency.
3. Toss the Pasta
In a large mixing bowl, combine the cooked pasta with the pesto sauce. Add a splash of reserved pasta water to create a silky, evenly coated texture.
4. Serve & Enjoy
Plate the pasta and garnish with extra Parmesan cheese, fresh basil, and a drizzle of olive oil. Serve immediately and enjoy the vibrant flavors!
Tips for the Best Pesto Pasta
🌿 Use Fresh Basil: Fresh basil gives the best flavor. Avoid using dried basil.
🥜 Toast the Nuts: Lightly toasting pine nuts adds a deeper, nuttier taste.
🧄 Adjust Garlic to Taste: If you prefer a milder flavor, start with 1 garlic clove.
🍋 Add a Lemon Twist: A little lemon juice brightens up the pesto.
🧀 Make it Creamy: Add a splash of heavy cream for a richer version.
Storage & Meal Prep
Got leftovers? Store pesto in an airtight container in the fridge for up to 4 days or freeze in ice cube trays for long-term use.
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