Basil pesto pasta, the ultimate pasta dish for celebrating the freshness of summer. So, here it is the first pasta recipe for summer, ready in 15 minutes.
The name of basil in Greek means royal, kingly. I totally believe that this name fits this herb the best. For me, basil is the king of summer and also has something royal. Basil can make you travel only by touching gently its leaves. You just have to immediately smell your fingers with closed eyes.
Preservation of basil pesto
If you want to be able to travel with basil during cold months of winter it is possible. You just have to blend basil leaves with some olive oil and transfer into a clean jar.
The pesto should be covered with some olive oil in order to protect it. You may keep it in the refrigerator for up to 3 months, after 3 months the smell of basil starts to fade.
Recipe notes
- For the basil pesto use only tender basil leaves.
- I believe that the roasted pine nuts have a more strong taste and enhance umami. If you want you can skip roasting them.
- I usually make the pesto with a mortar and a pestle. I prefer this traditional method as I believe that the metallic elements of a blender somehow “abuse” the tender basil leaves. At the same time, using the blender warms the pesto a little, and therefore slightly affects the flavor. So, if you have patience then I highly recommend using a mortar and a pestle.
Basil pesto pasta
Ingredients
- 500 gr pasta
- 2 cups fresh basil
- ½ cup olive oil
- ⅓ cup roasted pine nuts
- 3 garlic clove
- ½ cup freshly grated Parmesan cheese
- salt
- freshly ground black pepper
Instructions
- In a large pot add about 5 liters of water and bring to a boil. Once the water has boiled, add 2 tbsp salt and after 1 minute the pasta. Boil until the pasta becomes al dente.
- In a small pan, over medium to high heat, roast the pine nuts for about 3 to 5 minutes. Set aside.
- Add the basil leaves and olive oil to a blender and beat until smooth. At this stage, if we want we can store the pesto in a jar by adding extra olive oil on top. Keep in the refrigerator for up to 3 months, after 3 months the smell of basil starts to fade.
- Add the pine nuts, garlic and freshly ground parmesan to the blender. Beat until smooth. If the pesto looks too thick add 2-3 tbsp from the water in which the pasta is boiled.
- Add salt and freshly ground black pepper to taste.
- Serve with extra grated parmesan and fresh basil.
So this was the pasta I chose to welcome summer, basil pesto pasta. Easy to make, ready in 15 minutes and most of all super tasty. If you are not a fan of basil, however, you can try the spinach pesto, which is just as exciting. You may find the recipe here.
If you want to see more pasta recipes like this one you can click here. I ‘ll be happy to hear from you what is your favorite pasta recipe, so please don’t hesitate to comment below or contact me on Instagram, Facebook, or Pinterest!
Easily my husband’s favourite pasta dish. Like you I prefer to use a pestle and mortar, plus riasting the pine nuts. However, I often make pesto with rocket or carrot tops when basil isn’t plentiful.
I have never used carrot tops, but I will try it! Thank you for the idea! 😊
Pleasure