EASY Basil Pesto Pasta Recipe | How to make FRESH PESTO!

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are more affordable and provide a similar texture.

Parmesan cheese

🥗Healthier: Nutritional yeast

💰Cheaper: Grana Padano

Nutritional yeast is dairy-free, while Grana Padano is a less expensive cheese.

Wash and trim 8 cups of fresh basil leaves.

In a blender, combine 3 cups of basil leaves, a few sprigs of parsley, 2 pieces of garlic, 1/2 teaspoon of pink salt, and 1/4 cup of cashews.

Blend on medium high, using a tamper if needed, until well combined.

Add 1/2 cup of olive oil to the blender and blend until smooth.

If the pesto is too runny, add more basil to thicken it up.

Bring a pot of water to a boil and season with a little bit of salt.

Add 2 cups of pasta to the boiling water and cook according to package instructions, stirring occasionally.

Reserve 1/4 cup of pasta water, then strain the rest of the pasta.

In a sauté pan over medium heat, finely chop 1 green chili pepper and drizzle with olive oil.

Add the halved cherry tomatoes and the chopped chili pepper to the pan and sauté for about 1 minute.

Add 3 to 4 generous tablespoons of pesto to the pasta along with the reserved pasta water.

Season with salt and pepper, then stir for about 1 minute until combined.

Plate the pasta and sprinkle with fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens