Fresh Basil Pesto Pasta
Classic yet elevated fresh basil pesto pasta! Perfectly nutty, cheesy, creamy but incredible light and so flavourful! Balanced with fresh lemon juice, and of course sea salt and cracked pepper. You'll fall in love with this pesto, I promise...
Servings 5 people
Ingredients
Fresh Basil Pesto
- 1 cup packed basil leaves fresher the better
- 1 cup packed baby arugula fresher the better
- ¼ cup olive oil
- ¼ cup fresh parmesan or nutritional yeast
- ⅓ cup toasted pine nuts or your choice of nut
- 4 cloves garlic
- 1 ice cube to get that vibrant green colour
- squeeze of fresh lemon juice
- salt & pepper to your preference - start with little then adjust
Pasta & Toppings
- your choice of pasta
- red chilli flakes
- burrata cheese
Instructions
- In a blender or food processor add in all your pesto ingredients. Pulse until well combined. Scrapping down the sides in-between pulses. Taste test and adjust salt and pepper, and lemon juice to your liking. Set aside
- Cook your pasta in salted water, make sure to save at least 1 cup of pasta water to mix in and for leftovers. Drain and rinse pasta when al dente.
- In a heated saucepan or frying pan add your desired amount of pesto and a good splash of pasta water. Mix this to get a creamy sauce, now add your pasta. Mix together until the pasta noodles are creamy and completely coated. You may have to add more pesto, or pasta water depending if you need the sauce thicker or thinner. Taste test and add salt and pepper if needed, or lemon juice.
- Dish and serve warm from here. Top with olive oil, red chili flakes, and fresh burrata.