How to Make: Pesto Pasta - In the Kitchen w/ Tim Shevlin

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a lower-calorie option that adds a cheesy flavor.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts and sunflower seeds are more affordable and still provide a nice texture.

Toast the pine nuts over low heat.

Blanch the fresh basil by boiling water, adding the basil, and then shocking it in ice water.

Chop the toasted nuts and add minced garlic.

In a blender or food processor, combine the chopped nuts, garlic, blanched basil, lemon zest, lemon juice, salt, Parmesan cheese, and two tablespoons of olive oil. Blend until smooth, adding more oil if the sauce is too thick.

Bring six cups of water to a boil for the pasta.

Mince some garlic and chop one medium bell pepper, one medium zucchini, some broccoli, and a tomato.

Heat a sauté pan over medium to high heat and add one tablespoon of olive oil and the minced garlic. Sauté for around 10 seconds.

Add the chopped veggies to the pan and cook for roughly 5 minutes or until cooked through.

Once the pasta has finished cooking, add it to the sautéed veggies and combine with the pesto sauce. Mix thoroughly.

Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens