If you're looking for a fresh, zesty twist on pasta night, you've landed in the right spot. My Lemon Basil Pesto Pasta recipe combines smooth, vibrant pesto with your favorite pasta for a delightful meal. Using fresh ingredients like basil, garlic, and lemon, this dish is simple yet impressive. Join me as I walk you through every step, from cooking the pasta to crafting the perfect pesto. Let’s get cooking!
Why I Love This Recipe
- Fresh Flavors: The combination of fresh basil and zesty lemon creates a bright and vibrant flavor profile that is irresistible.
- Quick and Easy: This recipe comes together in just 25 minutes, making it perfect for a weeknight dinner or a last-minute gathering.
- Customizable: You can easily swap out the nuts or cheese to suit your dietary preferences or use whatever pasta you have on hand.
- Beautiful Presentation: With the addition of cherry tomatoes and fresh basil, this dish is as visually appealing as it is delicious.
Ingredients
Main Ingredients for Lemon Basil Pesto Pasta
- 2 cups fresh basil leaves, packed
- 1/2 cup pine nuts (or walnuts for a twist)
- 1/2 cup freshly grated Parmesan cheese
- 2 garlic cloves, peeled and roughly chopped
- 1/2 cup extra virgin olive oil
- Juice and zest of 1 large lemon
- Sea salt and black pepper, to taste
- 12 oz pasta of your choice (spaghetti or linguine work well)
Optional Ingredients
- 1 cup cherry tomatoes, halved (for garnish)
- Extra basil leaves (for presentation)
This recipe shines with fresh basil. It gives the pesto its bright flavor. Pine nuts add a rich texture, but walnuts can work too. Parmesan cheese brings a salty kick, while garlic adds depth. Extra virgin olive oil ties it all together, making the pesto smooth and glossy.
Don’t skip the lemon juice and zest; they brighten the dish. Salt and pepper help enhance all the flavors. For the pasta, I love using spaghetti or linguine. They hold the pesto well.
If you want a pop of color, add halved cherry tomatoes. Fresh basil leaves on top make for a lovely presentation. This simple mix of ingredients creates a dish that is both tasty and beautiful.
Step-by-Step Instructions
Cooking the Pasta
1. First, boil a large pot of salted water. Use enough salt to flavor the water.
2. Once the water boils, add the pasta. Cook it until it is al dente, which means it is firm but not raw.
3. Before draining, save about 1/2 cup of the pasta water. This water helps the sauce stick later.
Making the Lemon Basil Pesto
1. While the pasta cooks, make the lemon basil pesto. In a food processor, combine:
- 2 cups fresh basil leaves, packed
- 1/2 cup pine nuts or walnuts
- 1/2 cup freshly grated Parmesan cheese
- 2 garlic cloves, peeled and chopped
2. Pulse the mixture until everything is finely chopped. Stop to scrape down the sides if needed.
3. With the processor running on low, slowly add 1/2 cup of extra virgin olive oil. Blend until smooth.
4. Add the juice and zest of 1 large lemon. Blend again until it mixes well. Season with sea salt and black pepper to taste.
Combining Pasta and Pesto
1. After cooking, drain the pasta and return it to the pot over low heat.
2. Pour the lemon basil pesto over the hot pasta. Add a splash of the reserved pasta water to make a smooth sauce.
3. Gently mix in 1 cup of halved cherry tomatoes. This adds color and flavor to your dish.
4. Serve right away, garnishing with extra Parmesan cheese and fresh basil leaves for a nice touch.
Tips & Tricks
Perfecting Your Pesto
- Best practices for blending: Start with dry ingredients like basil and nuts. Pulse them to chop. Next, slowly add olive oil while blending. This helps create a smooth mix.
- How to avoid a gritty texture: Make sure to blend long enough. If it feels gritty, keep blending. You can also add more olive oil to help smooth it out.
- Adjusting flavor balance with lemon: Taste your pesto after blending. If it needs brightness, add more lemon juice or zest. This adds a fresh kick that enhances all flavors.
Cooking Tips for Pasta
- Tips for cooking pasta perfectly: Use plenty of salted water. Cook the pasta until it is firm but tender, known as al dente. Follow package instructions for the best time.
- Importance of reserving pasta water: Before you drain the pasta, save some cooking water. This water is starchy and helps the pesto cling to the pasta.
- How to prevent pasta from sticking: Stir the pasta while it cooks. After draining, toss it with a bit of olive oil. This keeps the pasta from clumping together.
Pro Tips
- Use Fresh Ingredients: Always opt for fresh basil and high-quality olive oil to enhance the flavor of your pesto.
- Customize Your Nuts: While pine nuts are traditional, using walnuts or even almonds can add a unique twist to your pesto.
- Adjust Consistency: If your pesto is too thick, gradually add more reserved pasta water until you achieve your desired consistency.
- Storage Tips: Store any leftover pesto in an airtight container in the fridge, covering the surface with a thin layer of olive oil to prevent browning.
Variations
Ingredient Substitutions
You can swap pine nuts for walnuts in the pesto. Walnuts add a rich, earthy taste. This change makes the pesto unique and often more affordable. If you need a dairy-free version, use nutritional yeast instead of Parmesan. It gives a cheesy flavor without dairy.
Flavor Enhancements
For those who like a kick, add crushed red pepper to the pesto. This spice brings heat and excitement to the dish. You can also mix in fresh herbs like parsley or arugula. These herbs add depth and freshness, making the dish even better.
Alternate Serving Suggestions
You can serve Lemon Basil Pesto Pasta with grilled chicken or shrimp. This adds protein and makes it a full meal. Another idea is to turn it into a pasta salad. Just let the pasta cool, mix in the pesto, and add veggies. This makes a great dish for meal prep or picnics.
Storage Information
Storing Leftovers
To keep your lemon basil pesto pasta fresh, store it in an airtight container. This helps prevent the pasta from drying out. If you have extra pesto, keep it in a separate jar. The pasta will last in the fridge for about three days. It’s best to eat it within this time for the best taste.
Freezing Tips
You can freeze lemon basil pesto for later use. Pour the pesto into ice cube trays. Once frozen, pop out the cubes and store them in a freezer bag. This way, you can take out just what you need. When you want to use it, thaw the pesto in the fridge overnight. To reheat, place it in a pan over low heat until warm. You can mix it with hot pasta for easy meals.
FAQs
What type of pasta is best for Lemon Basil Pesto Pasta?
I recommend using spaghetti or linguine for this dish. These pasta shapes hold the pesto well. You can also use fettuccine if you prefer wider noodles. The key is to pick a pasta that cooks evenly and mixes well with the sauce.
Can I make pesto without a food processor?
Yes! You can make pesto without a food processor. You can use a mortar and pestle for a more hands-on approach. Simply crush the basil, garlic, and nuts together. Or, chop everything finely by hand. Then, mix in the olive oil and cheese until well combined. This method takes a bit longer, but it can be fun!
How long does homemade pesto last?
Homemade pesto lasts about one week in the fridge. Store it in an airtight container with a thin layer of olive oil on top. This helps keep it fresh. You can also freeze pesto for up to three months. Just pour it into ice cube trays. Once frozen, transfer the cubes to a freezer bag for easy use later.
Lemon basil pesto pasta is simple and tasty. We covered the main and optional ingredients you need. The step-by-step instructions made it easy to follow, from cooking pasta to mixing in the pesto. Tips and tricks ensured your pesto stays creamy and flavorful. Variations gave you room to be creative, using different nuts or herbs. Finally, we discussed how to store leftovers and keep them fresh. Enjoy making this dish, and don’t be afraid to experiment with flavors!
