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To make the best Classic Pesto Pasta, you need some key ingredients. Here’s what you should gather: - 2 cups fresh basil leaves - 1/2 cup extra-virgin olive oil - 1/3 cup pine nuts (or walnuts for a twist) - 2 cloves garlic, minced - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - 12 oz spaghetti or your favorite pasta These ingredients create a bright and fresh flavor that makes this dish special. You can add some fun touches to your pasta. Consider these garnishes and add-ins: - 1/2 cup cherry tomatoes, halved (for garnish) - 2 tablespoons lemon juice (for a fresh zing) These add a pop of color and flavor that enhance your meal. Having the right tools makes cooking easier. Here’s what you’ll need: - Large pot for boiling pasta - Food processor for making pesto - Mixing bowl for combining pasta and sauce - Measuring cups and spoons With these items, you can whip up your Classic Pesto Pasta quickly and easily. Start by boiling a large pot of salted water. Add your pasta, like spaghetti, to the pot. Cook it according to the package instructions. You want it to be al dente, which means firm but cooked. This usually takes about 8 to 10 minutes. Once done, reserve one cup of the pasta water. Then, drain the pasta and set it aside. Now, let’s make the pesto! Grab a food processor and add 2 cups of fresh basil leaves, 1/3 cup of pine nuts, and 2 minced garlic cloves. Next, add 1/2 cup of grated Parmesan cheese. Pulse this mixture until it is finely chopped. With the processor running, slowly drizzle in 1/2 cup of extra-virgin olive oil. This makes the pesto creamy. Scrape down the sides if needed. Finally, add salt, pepper, and 2 tablespoons of lemon juice. Pulse a few more times to mix well. Taste it and adjust the seasoning if you want. In a large mixing bowl, combine the cooked pasta with the pesto sauce. Pour in some of that reserved pasta water, a little at a time, until the pasta is well-coated. You want it to be just right, not too dry or too wet. Once mixed, serve the pasta on plates. Top each dish with halved cherry tomatoes for extra color and taste. If you like, you can sprinkle more Parmesan cheese on top. Enjoy your meal! To get the best pesto, you need the right blend. Start by using a food processor. Add basil, garlic, and nuts first. Pulse until they are finely chopped. Then, slowly drizzle in the olive oil. This method helps create a smooth texture. If it's too thick, add a bit of the reserved pasta water. This will loosen it up and give it a silkier feel. If you have extra pesto, store it right. Place it in an airtight container. Pour a thin layer of olive oil on top. This keeps it fresh and prevents browning. It can last in the fridge for up to a week. You can also freeze pesto in ice cube trays. This way, you can use just what you need later. Cooking pasta can be simple. Use a large pot and fill it with water. Add a good amount of salt. This enhances the pasta’s flavor. Bring the water to a boil before adding the pasta. Cook according to the package instructions until it's al dente. Remember to save some pasta water before draining. This starchy water is great for helping your pesto stick. {{image_2}} If you have allergies, you can swap ingredients. Use sunflower seeds instead of pine nuts. If you can't use dairy, try a dairy-free cheese. This will keep your pesto creamy. You can also skip the cheese for a lighter taste. While spaghetti is classic, other shapes work well too. Try fusilli for a fun twist. Penne holds onto the sauce nicely. You can also use gluten-free pasta if needed. Each shape gives a new texture and taste. Want to make your meal heartier? Add grilled chicken or shrimp. They pair well with the fresh pesto. You can also mix in veggies like spinach or peas. This boosts flavor and nutrition. Experiment with what you like best! To keep your leftover pesto pasta fresh, store it in an airtight container. Make sure it cools down before sealing. This way, it does not steam and get soggy. You can keep it in the fridge for up to three days. Label the container with the date so you know when it was made. Freezing pesto is simple and a great way to save extra sauce. Use ice cube trays to freeze small portions of pesto. Once frozen, pop them out and place them in a freezer bag. This way, you can use only what you need later. Pesto can last in the freezer for about three months. Always label your bags with the date. When you want to eat your leftover pesto pasta, reheating is easy. You can use the microwave or a skillet. For the microwave, place it in a bowl and cover it with a damp paper towel. Heat in short bursts, stirring in between. If using a skillet, add a splash of water to help it heat evenly. Stir over medium heat until hot. Enjoy your delicious meal! The best pasta for pesto is usually spaghetti. It holds the sauce well. Other great options include linguine or fusilli. These shapes catch the pesto and enhance each bite. If you want something unique, try using whole wheat or gluten-free pasta. Yes, you can make pesto without nuts. Simply leave them out or swap them for seeds. Sunflower seeds or pumpkin seeds work well. This keeps the flavors bright while making it safe for nut allergies. To make Classic Pesto Pasta vegan, replace Parmesan cheese with nutritional yeast. This adds a cheesy flavor without using dairy. Use a vegan pasta too. Most pasta is made from wheat and does not contain animal products. In this blog post, we explored how to make classic pesto pasta from scratch. We covered key ingredients, essential tools, and step-by-step instructions. You learned how to cook pasta perfectly and achieve the right pesto texture. We shared tips for storing leftovers and offered variations based on your needs. Remember, you can mix in proteins or veggies for a twist. Enjoy your fresh, homemade pesto pasta!

Classic Pesto Pasta

Savor the taste of summer with this delicious Green Dream Pesto Pasta! Packed with fresh basil, garlic, and a hint of lemon, this vibrant dish is easy to make and perfect for any occasion. In just 30 minutes, whip up a flavorful meal that will impress your family and friends. Click through to discover the full recipe and elevate your dinner table with this tasty pasta dish that everyone will love!
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Ingredients
  

2 cups fresh basil leaves

1/2 cup extra-virgin olive oil

1/3 cup pine nuts (or walnuts for a twist)

2 cloves garlic, minced

1/2 cup grated Parmesan cheese

Salt and pepper to taste

12 oz spaghetti or your favorite pasta

1/2 cup cherry tomatoes, halved (for garnish)

2 tablespoons lemon juice (for a fresh zing)

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain and set aside.

    Prepare the Pesto: In a food processor, combine the fresh basil leaves, pine nuts, minced garlic, and Parmesan cheese. Pulse until finely chopped.

      Emulsify: With the processor running, gradually drizzle in the olive oil until the mixture is smooth and creamy. Stop to scrape down the sides as needed.

        Season the Pesto: Add salt, pepper, and lemon juice to the mixture, then pulse a few more times to blend. Taste and adjust seasoning if necessary.

          Combine the Pasta and Pesto: In a large mixing bowl, combine the cooked pasta with the pesto sauce. Add some of the reserved pasta water, a little at a time, until the pasta is evenly coated and the desired consistency is reached.

            Serve: Divide the pasta among plates, topping each serving with halved cherry tomatoes for a pop of color and freshness.

              Garnish (optional): For an extra touch, sprinkle additional Parmesan cheese and a drizzle of olive oil over the top before serving.

                Prep Time: 10 min | Total Time: 30 min | Servings: 4