Description
A vibrant and flavorful pesto pasta that brings fresh basil, garlic, and Parmesan together for a delicious meal.
Ingredients
Scale
- 2 cups fresh basil leaves
- 2 cloves garlic, crushed
- ¼ cup pine nuts (or walnuts)
- ½ cup grated Parmesan cheese (or nutritional yeast for a dairy-free option)
- ½ cup extra virgin olive oil
- Juice of 1 lemon
- 12 ounces of pasta (linguine, fettuccine, or whole grain)
- Salt to taste
Instructions
- Prepare the Pesto: In your food processor, combine the basil leaves, crushed garlic, pine nuts, and Parmesan cheese. Pulse until finely chopped.
- Add the Olive Oil: With the processor running, slowly drizzle in the extra virgin olive oil and blend until smooth. Taste and add lemon juice and salt as needed.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions.
- Drain and Reserve Water: Reserve a cup of the starchy pasta water before draining.
- Combine Pasta and Pesto: Toss the hot drained pasta with the pesto in a large serving bowl, adding reserved pasta water as needed for consistency.
- Serve: Garnish with extra Parmesan and toasted pine nuts, then enjoy your dish immediately.
Notes
Pesto can be made ahead of time and stored for up to a week in the refrigerator. Freezing in ice cube trays allows for later use in soups or stir-fries.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 20mg