Fri, Aug 18, 2023

Basil Pesto Pasta

22 people have spoken, they are calling it a 4.8!

Basil Pesto Pasta picture

Food 📸 by DFR Creations

Basil Pesto (AKA Pesto alla Genovese), is my go-to sauce when I want to impress without the stress. I first stumbled upon this vibrant green wonder during a summer trip to Italy. Picture this: a quaint little trattoria, the air filled with the aroma of basil, and me, utterly captivated by the magic happening on my plate.

The beauty of this recipe is in its simplicity. Fresh basil leaves, pine nuts, garlic, and olive oil come together in a harmonious blend that screams 'Italy' with every bite. It's like a symphony for your taste buds, and the best part? It's dairy-free! Yes, you heard me right. No cheese, no problem. Just a hint of nutritional yeast for that cheesy flavor without the dairy.

I remember making this for a family gathering, and let's just say, it was a hit. Even Uncle Joe, who's not a fan of 'green stuff', went back for seconds. It's a versatile sauce that can elevate any dish, from a humble sandwich to a gourmet pasta dinner.

So, whether you're a seasoned chef or a kitchen novice, this Pesto alla Genovese is your ticket to culinary stardom. Just don't forget to save some for yourself, because trust me, it disappears fast!

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Basil Pesto Pasta picture

Basil Pesto Pasta

Servings:

4 Servings

Prep Time:

15 Minutes

Cook Time:

10 Minutes

Summer

Dinner

Pesto

Pasta

Italian

Ingredients

Pesto Sauce

  • 100 g

    - Basil leaves

    fresh

  • 50 g

    - Pine nuts

    toasted

  • 2 clove

    - Garlic

    minced

  • 120 ml

    - Olive oil

  • 2 tblsp

    - Nutritional yeast

  • 1 tsp

    - Salt

  • 0.5 tsp

    - Black pepper

    freshly ground

Pasta

  • 400 g

    - Spaghetti

  • 4 L

    - Water

  • 2 tblsp

    - Salt

Method

Making the Pesto

  • 1

    Blend

    In a food processor, combine basil leaves, toasted pine nuts, minced garlic, and nutritional yeast. Pulse until finely chopped.

  • 2

    Add oil

    With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt and freshly ground black pepper to taste.

Cooking the Pasta

  • 1

    Boil

    In a large pot, bring water to a boil. Add salt and spaghetti, cooking according to package instructions until al dente.

  • 2

    Drain

    Reserve 1 cup of pasta water, then drain the rest. Return pasta to the pot.

Combining

  • 1

    Toss

    Add the pesto to the pasta, tossing to coat evenly. Use reserved pasta water to adjust the consistency if needed.

  • 2

    Serve

    Serve immediately, garnished with extra basil leaves or pine nuts if desired.

Notes

  • 1

    Add a squeeze of lemon juice to the pesto for a hint of acidity.

  • 2

    You can experiment with different nuts if pine nuts are unavailable, all though the OG is hard to beat!.

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Comments

This pesto is amazing! Can't believe it's dairy-free.

Anonymous

â–ª

Sat, Sep 02, 2023

Made this for my vegan friend, and she loved it!

GourmetGal

â–ª

Wed, Aug 30, 2023

Can I use walnuts instead of pine nuts?

Anonymous

â–ª

Mon, Sep 25, 2023

Tried this recipe and it was a hit at my dinner party.

ChefTony

â–ª

Fri, Oct 06, 2023

Dairy Free Recipes.

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