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To make Lemon Basil Pesto Pasta, you need simple and fresh ingredients. Here’s the complete ingredient list: - 2 cups fresh basil leaves, packed - 1/4 cup pine nuts (or walnuts) - 1/2 cup grated Parmesan cheese - 2 garlic cloves, minced - 1/2 cup extra virgin olive oil - Zest and juice of 1 lemon - Salt and pepper to taste - 12 oz spaghetti or pasta of choice - Cherry tomatoes, halved (for garnish) - Fresh basil leaves (for garnish) These ingredients work together to create a bright and tasty dish. The fresh basil gives the pesto its signature flavor. The nuts add a nice crunch, while the Parmesan brings richness. Garlic adds depth, and lemon gives a zesty kick. Using high-quality olive oil makes a big difference in taste. You can choose your favorite pasta, but spaghetti pairs well with this pesto. Finally, garnishing with tomatoes and basil makes the dish look appealing. For the full recipe, check out the section that guides you through each step to make this delightful dish. To make the pesto, gather your fresh basil, nuts, cheese, and garlic. Place them in a food processor. Pulse the mixture until it is finely chopped. This step brings out the fragrant oils in the basil. You’ll enjoy the fresh aroma as you blend. Next, turn on the processor. Slowly drizzle the olive oil into the mix. Watch as the ingredients combine into a smooth paste. If needed, scrape down the sides of the bowl to get every bit. This ensures a rich and creamy pesto. Now it's time to add some zing! Incorporate the lemon zest and juice into the mixture. This brightens the flavor and adds a fresh kick. Finally, season with salt and pepper to taste. Blend a few more times to mix everything well. While you prepare the pesto, bring a large pot of water to a boil. Add a good amount of salt to the water. This helps flavor the pasta. Cook your pasta according to the package instructions until it is al dente. Before draining, reserve about half a cup of the pasta water. This starchy water helps to adjust the sauce later. In a large bowl, toss the drained pasta with the fresh pesto. Make sure the pasta is coated well. If the mixture feels too thick, add a bit of the reserved pasta water. Stir until you reach your desired consistency. The pasta should be creamy and flavorful. Divide the pasta into bowls. Top each bowl with halved cherry tomatoes and fresh basil leaves for a pop of color. This adds a lovely touch and enhances the dish's presentation. Enjoy your Lemon Basil Pesto Pasta with a smile! For the full recipe, check out the details above. - Choosing the right ingredients: Use fresh basil leaves for a vibrant taste. Select high-quality olive oil and freshly grated Parmesan cheese. You can also use organic garlic for a rich flavor. Fresh and quality ingredients make a big difference. - Avoiding browning of basil: To keep basil bright green, avoid exposing it to heat. Process the pesto quickly and serve it right away. If you make pesto in advance, cover it tightly with plastic wrap. Press the wrap directly onto the surface to limit air exposure. - Additional herbs or spices to consider: You can add a bit of parsley or mint for a twist. A pinch of red pepper flakes gives a nice kick. Experiment with herbs to find your favorite mix. - Using different types of nuts: Pine nuts are classic, but walnuts work well too. Almonds or cashews can add a unique taste and texture. Each nut brings its own flavor profile, so feel free to mix and match. - Importance of salting water: Always salt your pasta water generously. It makes a big difference in flavor. A good rule is to use about 1 tablespoon of salt per gallon of water. - Tips for achieving al dente texture: Follow the package instructions for cooking time, but check the pasta a minute or two early. It should be firm to the bite but not hard. Drain it right away to prevent further cooking. {{image_2}} You can easily change this dish to fit your needs. For a vegan version, skip the cheese. You can use nutritional yeast instead. It gives a nice cheesy flavor. Use the same amount as the Parmesan. If you need gluten-free options, choose gluten-free pasta. Many brands offer great alternatives. Look for pasta made from rice, quinoa, or lentils. They cook well and taste good with pesto. You can also mix up the flavors in your pesto. Try adding different herbs. Cilantro gives a fresh twist. You can mix it with basil for a unique taste. If you want some heat, add red pepper flakes. Start with a small amount. You can always add more if you like it spicy. Another option is to blend in some crushed nuts, like spicy pecans, for extra flavor and crunch. There are many ways to serve this pasta. Pair it with proteins like grilled chicken or shrimp. They add a nice texture and flavor. Just cook them separately and toss them in. You can also serve it with fresh vegetables. Roasted bell peppers, zucchini, or asparagus work well. They add color and nutrients. You can mix them right into the pasta. Each bite will be flavorful and satisfying. For the full recipe, check out the complete details provided earlier. To keep your leftover pesto fresh, use an airtight container. Glass jars work well, but plastic containers are fine too. Make sure the lid seals tightly. In the fridge, your pesto lasts about 4 to 7 days. If you see any browning on top, just stir it back in. Freezing pesto is a great way to save it for later. Pour the pesto into ice cube trays for easy portions. Once frozen, transfer the cubes to a freezer bag. This method helps you use just the amount you need. Frozen pesto stays good for around 3 to 6 months. Just label the bag with the date. When reheating pasta, do it gently. Use a pan over low heat and add a splash of water or olive oil. This helps keep the pasta moist. Stir it often to warm it evenly. Avoid overheating, as this can make the pasta mushy. For best results, serve it right away after reheating. The best pasta shapes for Lemon Basil Pesto include spaghetti, fettuccine, and penne. These shapes hold the pesto well, ensuring each bite gets flavor. You can also try farfalle or fusilli. Each shape adds a fun twist to your dish. Yes, you can make the pesto ahead of time. Store it in an airtight container. Cover the top with a thin layer of olive oil. This helps keep the pesto fresh and bright green. It can last up to a week in the fridge. For longer storage, consider freezing it. Just use an ice cube tray. This way, you can grab a portion when you need it. Lemon Basil Pesto Pasta is quite healthy. Fresh basil is full of vitamins and antioxidants. Pine nuts provide healthy fats and protein. Olive oil is heart-healthy and adds flavor. Adding cherry tomatoes boosts the dish with more vitamins. Overall, this meal can fit well into a balanced diet. To add heat to your Lemon Basil Pesto Pasta, try adding red pepper flakes. Start with a pinch and taste. You can also include a small amount of fresh jalapeño or serrano pepper in the pesto. Blend it well for an even kick. If you want more spice, add a dash of hot sauce right before serving. This article shows how to make Lemon Basil Pesto Pasta. We covered the ingredients, step-by-step instructions, tips, variations, and storage methods. You can choose your favorite nuts or herbs for unique flavors. Remember to cook your pasta perfectly and toss it with freshly made pesto. With a few simple steps, you can enjoy a delicious meal. Don’t forget, leftovers can be stored for later use. Happy cooking!

Lemon Basil Pesto Pasta

Elevate your dinner with this vibrant Lemon Basil Pesto Pasta that's bursting with flavor! Simple and quick to make, this pasta dish combines fresh basil, zesty lemon, and Parmesan for a delightful meal in just 25 minutes. Perfect for busy weeknights or impressing guests, it's easy to customize with your favorite pasta.
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Ingredients
  

2 cups fresh basil leaves, packed

1/4 cup pine nuts (or walnuts)

1/2 cup grated Parmesan cheese

2 garlic cloves, minced

1/2 cup extra virgin olive oil

Zest and juice of 1 lemon

Salt and pepper to taste

12 oz spaghetti or pasta of choice

Cherry tomatoes, halved (for garnish)

Fresh basil leaves (for garnish)

Instructions
 

Prepare the Pesto: In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, and minced garlic. Pulse until finely chopped.

    Add Olive Oil: With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Scrape down the sides as needed.

      Flavor Boost: Add the lemon zest and lemon juice to the mixture, pulsing a few more times to incorporate. Season with salt and pepper to taste.

        Cook the Pasta: Boil a large pot of salted water and cook the spaghetti according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water.

          Combine: In a large bowl, toss the drained pasta with the lemon basil pesto. If the mixture is too thick, add a little reserved pasta water to reach your desired consistency.

            Serve: Divide the pasta into bowls and garnish with halved cherry tomatoes and fresh basil leaves on top.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4