Delicious Pesto Pasta Recipe

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

In a medium-sized saucepan, add raw pine nuts in a single layer.

Turn the heat to low and stir fry the pine nuts until they are light brown.

Remove the toasted pine nuts from heat and set aside in a bowl.

Pick fresh basil leaves, avoiding the stems, and add them to a bowl.

Add the squeezed juice of 1 lemon to the food processor, catching any seeds.

Add a few small garlic cloves to the food processor.

Add fresh grated Parmesan cheese to the food processor.

Add the toasted pine nuts to the food processor.

Pulse the mixture until finely chopped, not completely smooth.

Season the mixture with sea salt.

Grate in some Pecorino Romano cheese (optional) and pulse again.

Drizzle in extra virgin olive oil while pulsing to create a creamy sauce.

Taste the pesto to ensure it is seasoned well.

In a large pot, bring water to a boil and season it with salt until it tastes like the ocean.

Add homemade pasta (or dried pasta) to the boiling water and cook for 2-3 minutes for fresh pasta or 8-10 minutes for dried pasta.

Use tongs to stir the pasta to prevent sticking.

Drain the pasta using a strainer, avoiding putting it back in a hot pan to prevent the sauce from breaking.

Add 2-3 tablespoons of pesto to the drained pasta, using a rule of thumb of 2-3 tablespoons of pesto for every 4 ounces of dried pasta.

Season the pasta with sea salt and fresh cracked black pepper.

Add some reserved hot pasta water to loosen the pesto and help it stick to the pasta.

Plate the pasta, folding it over for height.

Grate more Pecorino Romano cheese on top (or Parmesan if preferred).

If desired, chop cooked chicken breasts and toss them with the pesto pasta.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens