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To make Lemon Basil Pesto Pasta, you need a few fresh and simple ingredients. Here’s what you'll need: - 2 cups fresh basil leaves - 1/4 cup toasted pine nuts - 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) - Additional basil leaves (for garnish) These ingredients combine to bring bright flavors and a rich texture to the dish. Fresh basil adds a lovely green taste, while lemon gives it a zesty kick. The pine nuts and cheese provide a creamy depth. When shopping, look for vibrant basil leaves. They should smell fresh and aromatic. For the olive oil, choose extra virgin for the best flavor. If you can’t find pine nuts, walnuts or almonds can work too. This Lemon Basil Pesto Pasta is not just easy to make; it's also fun to prepare. You can find the Full Recipe above to guide you through each step. Enjoy cooking! To make your lemon basil pesto, you need to gather your ingredients. Grab your food processor and add these items: - 2 cups fresh basil leaves - 1/4 cup toasted pine nuts - 1/2 cup grated Parmesan cheese - 2 garlic cloves, minced Pulse these ingredients until they are finely chopped. This step releases the wonderful flavors of the basil and garlic. Next, while the processor runs, slowly pour in: - 1/2 cup extra virgin olive oil Keep processing until you get a smooth paste. Now, add the zest and juice of 1 lemon. Season with salt and pepper to taste. Blend again to mix everything well. You want a bright, fresh flavor that sings in your mouth! Now let’s cook the pasta. Fill a large pot with water and add a generous amount of salt. Bring the water to a boil. Once boiling, add: - 12 oz spaghetti or pasta of choice Cook according to the package instructions until al dente. This means the pasta should still have a little bite to it. Before draining, reserve about 1/2 cup of pasta water. This starchy water is key to making your dish creamy later! Once the pasta is cooked, drain it but do not rinse. Rinsing washes away the starch that helps the sauce stick. In the same pot, add your cooked pasta back in. Now, it’s time to mix in the lemon basil pesto. Gently toss the pasta with the pesto. If it seems too thick, add a little reserved pasta water. This will help you achieve the perfect creaminess. Keep tossing until each strand of pasta is coated in that vibrant green goodness. For a beautiful finish, plate your pesto pasta and top it with: - Halved cherry tomatoes - Additional basil leaves These add color and a fresh taste to the dish. For the full recipe, check the earlier section. Enjoy your delicious lemon basil pesto pasta! Adjusting flavors in your pesto is key. Taste as you mix. If it needs more salt, add a pinch. For extra zing, squeeze in more lemon juice. If you want a different twist, try using walnuts or almonds instead of pine nuts. You can even skip the cheese and use nutritional yeast for a vegan option. To test for al dente, bite a piece of pasta. It should be firm but not hard. Keep a close watch on the time. Follow the package instructions but check it a minute early. This helps avoid overcooking. If you notice the pasta getting soft, drain it right away. Garnishing makes your dish pop. Try adding halved cherry tomatoes on top. They add color and taste. Fresh basil leaves also look lovely. Use a wide, shallow plate for serving. This showcases your beautiful pasta and makes it more inviting. {{image_2}} You can easily make Lemon Basil Pesto Pasta your own. Adding protein is a great way to boost flavor and nutrition. Chicken works well, especially if you grill or sauté it first. Shrimp is another tasty option. Just cook it until pink and toss it in with the pasta. Incorporating vegetables adds color and crunch. Think about adding cherry tomatoes, bell peppers, or spinach. These veggies mix well with the bright flavors of the pesto. Just sauté them lightly before adding them to the dish. If you need gluten-free options, choose gluten-free pasta. Many brands offer great alternatives that taste just as good. Rice or quinoa pasta can be nice choices too. For those who want a dairy-free meal, try using nutritional yeast instead of cheese. It gives a cheesy flavor without the dairy. There are also dairy-free cheese options available. These can melt and taste great in the dish. You can infuse your pesto with different herbs and spices. Try adding parsley or cilantro for a twist. A pinch of red pepper flakes can add a nice kick. Experimenting with different cheeses can change the taste too. Pecorino Romano or goat cheese can create unique flavors. Mixing in a bit of these can elevate your pasta to a new level of yum. For the full recipe, check the earlier section. Enjoy making your Lemon Basil Pesto Pasta! To keep your Lemon Basil Pesto Pasta fresh, place it in an airtight container. This helps to lock in the flavors. Store it in the fridge. It stays good for about three days. Make sure to cool it down before sealing the container. This prevents condensation from forming inside. When reheating, your pesto pasta might lose its creaminess. To fix this, add a splash of olive oil or a bit of reserved pasta water. This will help bring back that silky texture. You can heat it in the microwave or on the stovetop. If using the microwave, cover it loosely to keep moisture in. On the stovetop, warm it gently over low heat while stirring often. If you want to save leftovers for later, freezing is a great option. Start by freezing the pesto separately from the pasta. For the pesto, pour it into an ice cube tray and freeze. Once frozen, transfer the cubes to a zip-top bag. For the pasta, let it cool, then place it in a freezer-safe container. When ready to eat, thaw the pesto in the fridge overnight. Reheat the pasta gently, adding the pesto for a fresh taste. To make Lemon Basil Pesto, you need fresh basil, pine nuts, Parmesan, garlic, and olive oil. First, blend the basil, pine nuts, Parmesan, and garlic in a food processor. Pulse until finely chopped. Slowly add olive oil while blending until smooth. Finish with lemon zest, lemon juice, salt, and pepper to taste. This simple process gives a bright flavor that shines in your pasta. While you can use dried basil, fresh basil is best for pesto. Fresh basil offers bright flavors and a vibrant color. Dried basil lacks that freshness and can taste different. If you must use dried basil, use less because it is stronger. A good rule is to use one-third the amount of dried basil as fresh. Lemon Basil Pesto Pasta pairs well with many dishes. You can serve it with grilled chicken, shrimp, or roasted vegetables. A simple side salad with mixed greens and lemon vinaigrette also works great. For a light meal, add freshly sliced tomatoes or mozzarella. You can even top it with toasted nuts for extra crunch. This dish is quick to make! It takes about 10 minutes to prep and 15 minutes to cook. In just 25 minutes, you can enjoy a tasty meal. This is perfect for busy weeknights or a last-minute dinner. Yes, you can store Lemon Basil Pesto Pasta in the fridge. Keep it in an airtight container. It stays fresh for up to three days. When reheating, add a splash of water or olive oil to restore creaminess. You can also freeze the pesto separately. It lasts up to three months in the freezer. For the best taste, use it fresh whenever possible. Check out the Full Recipe for more tips! You learned how to make Lemon Basil Pesto Pasta from fresh ingredients. I showed you the step-by-step process, from making the pesto to cooking the pasta perfectly. You also discovered tips for storage and reheating leftovers. Pasta dishes are adaptable and fun to make. Feel free to play with flavors and ingredients. Enjoy your cooking and share this tasty meal with friends and family.

Lemon Basil Pesto Pasta

Indulge in the fresh flavors of Lemon Basil Pesto Pasta that will elevate your dinner game! This quick and easy recipe combines vibrant basil, zesty lemon, and creamy Parmesan for a deliciously satisfying dish. Perfect for any occasion, it's ready in just 25 minutes. Follow our simple steps to create a pasta masterpiece topped with cherry tomatoes and extra herbs. Click through now to explore this mouthwatering recipe and impress your loved ones!
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Ingredients
  

2 cups fresh basil leaves

1/4 cup toasted pine nuts

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)

Additional basil leaves (for garnish)

Instructions
 

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

    Add Liquid Ingredients: While the food processor is running, slowly pour in the olive oil until the mixture becomes a smooth paste. Add the lemon zest and juice, then season with salt and pepper to taste.

      Cook the Pasta: In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

        Combine Pasta and Pesto: In the same pot, add the cooked pasta along with the lemon basil pesto. Toss well to combine, adding reserved pasta water a little at a time to reach desired creaminess.

          Serve: Plate the pesto pasta and top with halved cherry tomatoes and additional basil leaves for garnish.

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