March 12, 2023

Easy Pesto Pasta

Fresh herbs instantly elevate any meal and they also deliver a nutritional punch when used generously, as exemplified in a classic favorite like Pesto. Pesto becomes particularly irresistible during the summer months when its easy to attempt to cultivate your own abundance of basil. However, whether you're growing your own or purchasing it at a farmer's market or grocery store, its versatility knows no bounds – whether adorning pasta dishes, enhancing grilled vegetables, topping pizzas, elevating sandwiches, or transforming into a delectable salad dressing when combined with extra virgin olive oil and zesty lemon juice, it can enhance any dish. In our house, Pesto isn't just a condiment; it's a cherished star in our meal rotation and definitely a highlight of our summer dinners. 

Don't fret if you face challenges growing your own basil or if summer's bounty has waned. Simply head to the store for fresh basil, and you can whip up a batch to satisfy your cravings. Remember, summer will grace us again with its presence sooner than we realize!

Freshly made Pesto can be stored in an airtight container in the refrigerator for about a week, or you can opt to freeze it for extended storage. For added protein to your dish, consider pairing it with protein-based pasta, grilled chicken or shrimp. 

Ingredients

 2 cups fresh basil leaves, stems removed and packed down)
 2 tbsp pine nuts (walnuts or almonds can also be used)
 2 cloves garlic
 ½ cup extra-virgin olive oil
 ½ cup parmesan, freshly grated
 flaky salt and ground pepper
 16 oz pasta noodles of choice (bucatini, spaghetti, chickpea pasta, etc )
 1 lb cooked chicken or shrimp, if desired, or keep vegetarian

Directions

1

Combine basil leaves, pine nuts and garlic cloves in a food processor until finely minced.

2

With the food processor running, slowly drizzle in olive oil and process until the mixture is smooth. Add the grated cheese and mix just long enough to combine them. Add salt and freshly ground pepper to taste. The pesto can be made in advance and stored or made just before using.

3

Boil pasta noodles until al dente, according to package directions. Drain water. Stir in 2 TBSP of the pesto and stir to coat the noodles. Add more pesto according to your taste preference. Add in cooked chicken or shrimp if using, or keep as is.

Top with fresh grated Parmesan and ground pepper before serving and enjoy!

Easy Pesto Pasta

Easy Pesto Pasta

Category, , , DifficultyBeginnerYields4 Servings
Prep Time10 minsTotal Time10 mins

Ingredients

 2 cups fresh basil leaves, stems removed and packed down)
 2 tbsp pine nuts (walnuts or almonds can also be used)
 2 cloves garlic
 ½ cup extra-virgin olive oil
 ½ cup parmesan, freshly grated
 flaky salt and ground pepper
 16 oz pasta noodles of choice (bucatini, spaghetti, chickpea pasta, etc )
 1 lb cooked chicken or shrimp, if desired, or keep vegetarian

Steps

1

Combine basil leaves, pine nuts and garlic cloves in a food processor until finely minced.

2

With the food processor running, slowly drizzle in olive oil and process until the mixture is smooth. Add the grated cheese and mix just long enough to combine them. Add salt and freshly ground pepper to taste. The pesto can be made in advance and stored or made just before using.

3

Boil pasta noodles until al dente, according to package directions. Drain water. Stir in 2 TBSP of the pesto and stir to coat the noodles. Add more pesto according to your taste preference. Add in cooked chicken or shrimp if using, or keep as is.

Top with fresh grated Parmesan and ground pepper before serving and enjoy!

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2 Comments

  1. Trying this tonight. Can’t wait!

    Reply
    • How was it? I hope delicious!!

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