Lemon Basil Pesto Pasta

$- 2 cups fresh basil leaves - 2 cloves garlic - Zest and juice of 1 lemon - Cherry tomatoes, halved (for garnish) - Fresh basil leaves (for garnish) - 1/2 cup pine nuts (toasted) - 1/2 cup extra virgin olive oil - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - 12 oz spaghetti or your choice of pasta To make Lemon Basil Pesto Pasta, gather fresh ingredients first. You need bright green basil leaves. The garlic adds a nice kick. Zesting and juicing the lemon gives a fresh taste. For garnishing, cherry tomatoes add color and sweetness. Don't forget extra basil leaves for that pop of green. Next, check your pantry for essentials. Pine nuts provide a nutty flavor when toasted. Extra virgin olive oil binds everything together and adds richness. Grated Parmesan cheese brings a savory depth. Finally, salt and pepper enhance all the flavors. Select 12 ounces of spaghetti or your favorite pasta for this dish. This recipe is simple yet satisfying. You can find the full recipe to guide you through the process. To start, gather your ingredients. You need fresh basil leaves, toasted pine nuts, garlic, lemon zest, and lemon juice. Place all these into a food processor. Pulse the mixture until it is coarsely chopped. This will form the base of your pesto. Next, keep the food processor running. Slowly drizzle in the olive oil. This adds richness and creaminess to your pesto. Blend until the mixture is smooth and well combined. Now it's time to add the grated Parmesan cheese. Toss it in and blend again. Taste your pesto and season with salt and pepper. This step ensures your pesto has the right flavor. In a large pot, bring salted water to a boil. Add the pasta and cook until it is al dente. This usually takes about 8 to 10 minutes. Remember to reserve about one cup of the pasta water before draining. This water is key for adjusting your pesto later. In a large bowl, add your drained pasta. Pour in the pesto and toss well. If the mixture seems too thick, add the reserved pasta water a little at a time. This will help you reach the right consistency. To serve, plate your pasta beautifully. Garnish with halved cherry tomatoes and fresh basil leaves. This adds color and freshness to your dish, making it more appealing. Enjoy your Lemon Basil Pesto Pasta for a tasty and simple meal! For the complete recipe, check out the Full Recipe section. To get creamy pesto, adjust the olive oil. Start with a half cup and add more if needed. This makes the sauce smooth and rich. When you mix the pesto with pasta, use some pasta cooking water. This starchy water helps blend everything perfectly. Add it little by little until you reach the right texture. For pesto dishes, spaghetti is a great choice. Other good options include fettuccine and penne. Each pasta shape has a unique cook time. Check the package for the best cooking time. It's key to cook the pasta until it's al dente. This means it's firm yet tender, which is perfect for holding the sauce. To keep your pesto bright green, store it properly. Use an airtight container and cover it with a thin layer of olive oil. This prevents air from reaching it. If you don’t use all the pesto, it will stay fresh longer this way. Enjoy your Lemon Basil Pesto Pasta with vibrant colors and fresh taste by following these tips! {{image_2}} You can switch pine nuts for walnuts or almonds. Walnuts give a rich, earthy taste. Almonds add sweetness and crunch. Both options work well in pesto. Toast them lightly for more flavor. Just blend them like you would with pine nuts. If you need a dairy-free pesto, try vegan cheese. Nutritional yeast makes a great option. It adds a cheesy flavor without dairy. You can also use cashew cream for creaminess. Blend the cheese until smooth for the best texture. Adding proteins can make your Lemon Basil Pesto Pasta heartier. Grilled chicken or shrimp are excellent choices. They absorb the pesto flavor well. Just cook them separately, then mix them in. This step elevates your dish and adds more nutrients. To store leftover Lemon Basil Pesto Pasta, place it in an airtight container. Make sure the lid seals well to keep out air. The pasta will stay fresh for up to three days in the fridge. If you see any moisture, dab it with a paper towel before sealing. To keep the flavors bright, you can drizzle a little olive oil on top before closing the lid. You can freeze both the pesto and the cooked pasta. For the pesto, spoon it into ice cube trays. This way, you can use small amounts later. Once frozen, pop the cubes out and put them in a freezer bag. They can last up to three months. For cooked pasta, let it cool completely before packing it into a freezer-safe bag. Squeeze out as much air as you can to prevent freezer burn. When you're ready to eat, reheat the pasta gently. Add a splash of water or olive oil to a pan. This will help bring back moisture. Heat it on low, stirring often. If you freeze the pesto, let it thaw in the fridge overnight. Then, mix it in with the reheated pasta. This keeps the taste fresh and the texture nice. Enjoy your meal just as it was made! To make this dish vegan, skip the Parmesan cheese. You can use a dairy-free cheese instead. Nutritional yeast also works well for a cheesy flavor. Blend it into your pesto for added depth. Yes, you can use store-bought pesto to save time. However, making it fresh gives you better flavor. Store-bought options often have preservatives, which can change the taste. Try to find a natural brand for the best result. You can serve Lemon Basil Pesto Pasta with grilled chicken or shrimp for protein. Pair it with a fresh salad for a complete meal. Garlic bread on the side is a great option too. Homemade pesto lasts about one week in the fridge. Store it in an airtight container. You can also cover the surface with a thin layer of olive oil to keep it fresh longer. Yes, you can use other herbs like parsley or cilantro. Each herb will change the flavor. You can also mix herbs for a unique twist on the classic recipe. For a substitute, try using nutritional yeast for a cheesy flavor. You can also use vegan cheese, cashews, or hemp seeds. Each option gives a different texture and taste, so choose what you like best. For the complete recipe, check out the Full Recipe section. In this post, we explored how to make a simple Lemon Basil Pesto Pasta. We discussed fresh ingredients like basil, garlic, and lemon, as well as essential pantry items like pine nuts and Parmesan cheese. I shared step-by-step instructions, from preparing the pesto to plating the dish. You learned about tips for consistency and storage options. Now, you can enjoy a delicious meal while customizing it to your taste. Try different nuts or cheese for variety. Enjoy your cooking adventure!$

Discover the delightful flavors of Lemon Basil Pesto Pasta that's sure to impress! This easy recipe combines fresh basil, zesty lemon, and creamy Parmesan for a vibrant dish ready in just 30 minutes. Learn how to whip up this delicious meal with simple ingredients and follow our step-by-step instructions for the perfect pasta experience. Click through to explore the full recipe and elevate your dinner tonight!

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Ingredients

2 cups fresh basil leaves

1/2 cup pine nuts (toasted)

2 cloves garlic

Zest and juice of 1 lemon

1/2 cup extra virgin olive oil

1/2 cup grated Parmesan cheese

Salt and pepper to taste

12 oz spaghetti or your choice of pasta

Cherry tomatoes, halved (for garnish)

Fresh basil leaves (for garnish)

Instructions

Prepare the Pesto: In a food processor, combine the fresh basil leaves, toasted pine nuts, garlic, lemon zest, and lemon juice. Pulse until coarsely chopped.

Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until the mixture is well blended and creamy.

Incorporate Cheese: Add the grated Parmesan cheese and pulse again until fully combined. Season with salt and pepper to taste. Set aside.

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

Combine Pasta and Pesto: In a large mixing bowl, combine the drained pasta with the pesto. Toss well, adding reserved pasta water a little at a time until desired consistency is reached.

Serve: Plate the pasta and garnish with halved cherry tomatoes and fresh basil leaves on top for added freshness and flavor.

Prep Time: 15 mins | Total Time: 30 mins | Servings: 4