Basil Pesto Pasta (Vegetarian)

pesto pasta served in a white bowl topped with some grated parmesan.

5 from 11 votes

Bright, herbaceous, and delish, my recipe makes for an easy Pesto Pasta with a homemade Pesto Sauce. My recipe is also vegetarian and can be easily transformed into a plant based one. Made with just 6 simple ingredients, this tasty, fresh meal can be on the table in only 30 minutes.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Italian, World

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 517kcal

Author: Dassana Amit

Ingredients

For the basil almond pesto

2 cups/50 grams basil leaves - fresh
¼ cup almonds
⅓ cup extra virgin olive oil
2 garlic cloves - small to medium-sized
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 vegetarian parmesan cheese - grated, optional
3 to 4 pinches crushed black pepper - optional

US Customary - Metric

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

Basil: Use fresh basil in the recipe and avoid dry or wilted leaves. Basil can be substituted with some mint leaves or a mix of mint and cilantro.

Nuts: Replace almonds with pine nuts, walnuts, cashews or pistachios.

Scaling: This pesto recipe is for 2 cup of dried pasta, but you can easily double or triple the sauce recipe and have it for a larger serving of pasta or pizzas, or just to have in the fridge for when you need to add some extra flavor to your sandwich or toast.

Adding Vegetables: For added nutrition, feel free to add some mixed veggies to the pasta and sauce. Simply steam or boil or roast some vegetables and toss them with the finished pasta and sauce.

Nutrition