Basil Pesto Recipe - How to make Pesto Pasta

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.

Remove the leaves from the stems of the basil and place them in a cold water bath for 15-20 minutes.

Toast the pine nuts in a pan until lightly browned, being careful not to burn them.

Cool the toasted pine nuts before blending.

Chill the blender to prevent oxidation of the basil.

Shake off excess water from the basil leaves and add them to the blender.

Add 1 small clove of garlic and the cooled pine nuts to the blender.

Blend the basil, garlic, and pine nuts together.

Add 1 teaspoon of sea salt and 1/4 teaspoon of white pepper to the blender and blend again.

Slowly add 1/2 cup of extra virgin olive oil while blending until combined.

Add 1 cup of grated Parmesan cheese and blend briefly to combine, avoiding over-blending.

Pour the pesto into a separate bowl and set aside.

Cook 1 pound of celentani pasta in boiling water for 12-14 minutes until al dente.

In a pan, heat 2 tablespoons of extra virgin olive oil and add 1/2 clove of sliced garlic, cooking until translucent.

Add sundried tomatoes to the pan and stir.

Drain the cooked pasta and add it to the pan with the garlic and sundried tomatoes.

Add the pesto to the pasta and stir to coat evenly.

Transfer the pasta to a serving bowl and top with crumbled goat cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens