Fresh pasta need not only be a restaurant affair. It is can be easily made at home and also in a very simple way. Take for instance this basil pesto pasta, it has fresh basil leaves, grown at home (can be easily bought in a shop too). So it is pot to pan in this fresh and fragrant basil pesto pasta.
Pesto is a very famous condiment in Italian food, it is essentially a sauce made with fresh basil leaves, parmesan, olive oil and nuts(pine or walnuts) all coarsely made into a sauce. This sauce is then tossed with fresh pasta and a humble dish of basil pesto pasta is served.
Make this sauce ahead of time, the pesto deepens in flavour when it is kept for a while. It can then be mixed with freshly boiled pasta and served fresh. This basil pesto pasta does not need any other ingredient but spinach or mushrooms can be mixed in.
Add some boiled carrots and peas if serving for kids, they will like the colours. Many variations of pesto can also be prepared with different nuts or herbs like arugula or coriander. A squeeze of lemon juice can also be added, makes the pesto come alive with a hint of freshness and brightens up the colour.
Make this for a quick lunch or a light dinner. Try other Italian dishes from FOI. Try mac n cheese and pasta florentine or this simple garlic spaghetti or how about some pizzas.
- 1 Tbsp chopped walnuts
- 1 handful of fresh basil leaves
- 2 cloves of garlic
- ¼ Cup vegetarian hard cheese (or parmesan)
- 1 Tsp freshly ground black pepper
- ¼ Cup extra virgin olive oil
- 200 Gm spaghetti or any kind of pasta
- Lots of water for boiling the pasta
- 1 Tsp olive oil
- Salt to taste
- Basil leaves for garnishing
- Grated cheese to add on top
- To make the pesto, chop up the walnuts and wash the basil leaves
- Tear the basil leaves, grate the cheese and chop up the garlic
- In a mixer, add basil, walnuts, cheese, black pepper and drizzle olive oil through the nozzle and blitz into a sauce
- Boil the pasta al dente in lots of water, add some salt and olive oil
- Heat up the pesto and drizzle some water
- Drain the pasta from boiling water and add it to the sauce
- Let it mix up with the sauce, adjust seasoning
- Garnish with basil leaves and grated cheese. Serve hot!
Add some spinach leaves to make the pesto if you want
Pesto can be stored for 2-3 weeks when refrigerated
Pesto can also be used as a dip
Use whole wheat or regular pasta, here I have used whole wheat
Basil Pesto Pasta Stepwise:
To make the pesto, chop up the walnuts and wash the basil leaves
Tear the basil leaves, grate the cheese and chop up the garlic
In a mixer, add basil, walnuts, cheese, black pepper and drizzle olive oil through the nozzle and blitz into a sauce
Boil the pasta al dente in lots of water, add some salt and olive oil
Heat up the pesto and drizzle some water
Drain the pasta from boiling water and add it to the sauce
Let it mix up with the sauce, adjust seasoning
Garnish with basil leaves and grated cheese. Serve hot!
