Basil Pesto Pasta (Vegetarian)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
3
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Calories
517 kcal
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Course
Main Course
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Cuisine
Italian, International
Basil Pesto Pasta (Vegetarian)
Description
The recipe starts by toasting almonds lightly to enhance their flavor, then processing them coarsely with fresh basil leaves and garlic. Olive oil is gradually incorporated to create a smooth pesto, seasoned with salt and optional black peppercorns for mild heat. The pesto has a vibrant green color and releases fresh herbal aromas balanced by the nuttiness of almonds.
Fusilli pasta is cooked in salted water until al dente, enabling it to hold the pesto sauce effectively with its spiral shape. The pasta is drained and tossed with the basil pesto to coat evenly, creating a dish with a pleasant balance between creamy sauce and tender pasta. Parmesan cheese may be sprinkled on top to add a savory note, while cracked black pepper can enhance the flavor further.
This basil almond pesto sauce can be scaled up for larger servings or used as a spread for breads and sandwiches. Variations include substituting almonds with other nuts like pine nuts or walnuts, and adding vegetables for added nutrition.
Ingredients
For the basil almond pesto
- 2 cups/50 grams basil fresh, leaves
- ¼ cup almonds
- ⅓ cup extra virgin olive oil
- 2 garlic small to medium-sized, cloves
- 4 to 5 black peppercorns - optional
- ⅛ teaspoon salt or add as required
For cooking pasta
- 2 cups/200 grams fusilli pasta or macaroni, you can also use 200 grams of pasta like spaghetti or farfalle or rigatoni
- 5 to 6 cups water or add as required
- 1 teaspoon salt or add as required
For Garnish
- 1 to 2 tablespoons Parmesan Cheese grated, optional, vegetarian
- 3 to 4 pinches black pepper optional, crushed
Instructions
Preparation
- Heat a pan and add lightly toast almonds for 2 to 3 minutes on a low heat. Set aside in a tray or plate for the almonds to cool.
- Rinse the basil leaves using a strainer or colander.
- Spread them on a tray or a dry colander or strainer so that they dry naturally. You can use a salad spinner to dry the leaves.
Making basil almond pesto
- Once the almonds cool at room temperature, add them in a food processor or food chopper or a small to medium grinder jar.
- Process and crush them coarsely.
- Add the basil leaves which has been rinsed first and then dried naturally. Also add the garlic cloves. Optionally you can also whole black peppers. Season with salt.
- Process or crush the leaves and from the top on pour olive oil in portions from the vent on the lid of the food processor or food chopper. If your food processor or food chopper, does not have a vent on the lid, then pour extra virgin olive oil directly into the jar in 3 to 4 batches. Close and seal the lid and blend/process after you add a batch of oil each time.
- Grind to a semi fine or chunky consistency according to your preferences. You can also add a few drops of lemon juice to preserve the green color.
- Remove the pesto in a mixing bowl or pan. Use a spatula to remove the pesto from the sides and bottom of the food processor, food chopper or grinder jar. Cover and set aside.
Making pesto pasta
- Bring water and salt to a boil on a medium to high heat.
- When the water comes to a boil, then add the pasta.
- Cook the pasta till they are al dente. Depending on your taste preferences, you can even cook them till they are softened.
- With a slotted spoon take the pasta from the pan. Drain the water very well.
- Add the cooked pasta in a mixing bowl. Add all of the prepared pesto sauce.
- Mix very well. If you want you can add some lemon juice or crushed black pepper or a drizzle of extra virgin olive oil.
- Serve Pesto Pasta garnished with some vegetarian parmesan cheese or vegan cheese. The garnish is optional.
Notes
- Use fresh, firm basil leaves and avoid wilted or dried basil for best flavor.
- Almonds can be replaced with pine nuts, walnuts, cashews, or pistachios as a nut substitute.
- The pesto recipe is suited for 200 grams of dried pasta but can be doubled or tripled to suit larger servings or to store.
- For additional nutrition and variation, mix steamed, boiled, or roasted vegetables into the pasta before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Calories | 517kcal | 26% |
| Carbohydrates | 46g | 15% |
| Protein | 12g | 24% |
| Fat | 31g | 48% |
| Saturated Fat | 4g | 20% |
| Sodium | 897mg | 37% |
| Potassium | 131mg | 3% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 844IU | 17% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 4mg | 4% |
| Vitamin E | 7mg | |
| Vitamin K | 81µg | |
| Calcium | 78mg | 8% |
| Vitamin B9 (Folate) | 17µg | |
| Iron | 1mg | 6% |
| Magnesium | 47mg | 12% |
| Phosphorus | 67mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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