DisclaimerTerms Of UseGDPR PolicyCookie Policy

Chelles Recipes

Lemon Basil Pesto Pasta Quick and Flavorful Meal

by
To make Lemon Basil Pesto Pasta, you will need the following fresh and simple ingredients: - 2 cups fresh basil leaves - 1/2 cup raw cashews - 2 cloves garlic, peeled - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 1/2 cup extra virgin olive oil - 1 lemon (zested and juiced) - Salt and pepper to taste - 8 oz spaghetti or your choice of pasta - Cherry tomatoes, halved (for garnish) - Fresh basil leaves (for garnish) These ingredients blend together to create a vibrant and tasty dish. Fresh basil gives a bright flavor, while garlic adds depth. Cashews provide a creamy texture, and Parmesan cheese or nutritional yeast offers richness. The lemon zest and juice add a refreshing zing that brightens the whole dish. When you gather your ingredients, make sure they are fresh. This will elevate your dish and make every bite delicious. If you're unsure about some ingredients, feel free to explore the *Full Recipe* for more details. Cooking should be fun, and I promise this one is a winner! First, fill a large pot with salted water. Bring it to a boil. Add 8 oz of spaghetti. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. Once done, reserve one cup of pasta water. This water will help later. Drain the rest of the water and set the pasta aside. Grab your food processor. Add the fresh basil, raw cashews, garlic, and Parmesan cheese. Don't forget the zest and juice of one lemon. Pulse these together until the mix is coarsely chopped. Next, with the processor running, slowly drizzle in the olive oil. This makes the pesto smooth and creamy. If it feels too thick, add a bit of the reserved pasta water. Keep mixing until you reach the desired consistency. Now it’s time to combine everything. In a large bowl, toss the cooked spaghetti with the lemon basil pesto. If the pasta seems dry, add more reserved pasta water. This helps coat the pasta evenly. Your dish is now ready to be plated. Top it with halved cherry tomatoes and fresh basil leaves for garnish. Enjoy your meal! - Adjusting seasoning: Always taste your pesto. Add salt and pepper to make it pop. A little salt can enhance all the flavors. - Adding more lemon juice for brightness: If the flavor feels flat, add a splash of lemon juice. This brightens the dish and makes it fresh. - Making pesto smoother or thicker: If your pesto is too thick, add a little pasta water. Blend it until you reach the right smoothness. For thicker pesto, use less olive oil. - Using reserved pasta water effectively: This water has starch that helps the pesto cling to the pasta. Start with a small amount and mix until you get the right consistency. - Serving suggestions for an appealing dish: Use a large pasta bowl for a family style serve. This makes it easy to share and looks inviting. - Garnishing ideas: Top your pasta with extra Parmesan and whole basil leaves. Halved cherry tomatoes add a splash of color and sweetness. They also make your dish look fresh and bright. For more detailed steps, check the Full Recipe for Lemon Basil Pesto Pasta. {{image_2}} You can easily alter this recipe for different diets. For a vegan option, simply swap the Parmesan cheese with nutritional yeast. Nutritional yeast adds a cheesy flavor without using dairy. It is a great source of vitamins, especially B12. If you need a gluten-free meal, choose gluten-free pasta. Many brands make delicious gluten-free options from rice or corn. These pastas hold sauces well and taste great. Want to change up the flavors? Try adding nuts or seeds to your pesto. Pine nuts give a rich taste, while sunflower seeds add a nice crunch. You could even use walnuts for a different twist. Incorporating different herbs can also enhance the taste. Try mixing in parsley or mint for a fresh kick. These herbs can change the entire flavor profile of your dish. You can add proteins to make this meal heartier. Chicken or shrimp pairs nicely with the lemon and basil. Simply cook the protein separately and toss it in with the pasta. For veggie lovers, consider adding spinach or sun-dried tomatoes. Spinach adds a nice green color and nutrition. Sun-dried tomatoes bring a tangy taste that complements the pesto. For the full recipe, check out the earlier section! To keep your lemon basil pesto pasta fresh, store it in an airtight container. This helps prevent air from drying it out. Use a container with a tight lid, like glass or plastic, that seals well. If you can, add a layer of olive oil on top to keep it moist. You can freeze lemon basil pesto for later use. To do this, pour the pesto into ice cube trays. This way, you can use just the amount you need later. Once frozen, transfer the cubes to a freezer bag. When you want to use it, just thaw the pesto overnight in the fridge. Reheat it gently on the stove, adding a splash of olive oil if needed. In the fridge, your pesto pasta should last about three days. Look for signs of spoilage like a sour smell or discoloration. If it smells off or has mold, it’s best to toss it. Always trust your nose and eyes! Enjoy your delicious meal while it lasts! For the full recipe, check out Lemon Basil Pesto Pasta. Homemade pesto lasts about one week in the fridge. Store it in an airtight jar. Cover the top with a thin layer of olive oil to keep it fresh. If it turns a darker color, it's still safe to eat. Yes, you can make this meal in advance. Cook the pasta and pesto separately. Mix them when you are ready to eat. This keeps the pasta from getting soggy. If you need a substitute for Parmesan cheese, try nutritional yeast. It gives a cheesy flavor without dairy. You can also use pecorino cheese for a different taste. Absolutely! You can use various nuts in the pesto. Pine nuts, walnuts, or almonds work well. Each nut adds a unique flavor to your dish. To fix thick pesto, simply add a bit of reserved pasta water. Start with one tablespoon and blend. Keep adding until you reach your desired consistency. This blog post covered how to make a fresh and tasty Lemon Basil Pesto Pasta. We looked at the ingredients, steps to prepare pasta and pesto, and tips to enhance flavors. I shared easy variations and smart storage tips, ensuring you have a delicious meal anytime. Remember, cooking should be fun and flexible. Enjoy creating and sharing this dish with loved ones. Your homemade pesto will impress everyone!

WANT TO SAVE THIS RECIPE?

Looking for a quick and tasty meal? Lemon Basil Pesto Pasta is your answer. With fresh basil, bright lemon, and creamy Parmesan, it delivers bold flavors in just minutes. In this guide, I’ll share simple steps to make this delicious dish, along with tips and variations to suit your taste. Let’s jump into making a meal that’s sure to impress!

Jump to Recipe

Ingredients

To make Lemon Basil Pesto Pasta, you will need the following fresh and simple ingredients:

– 2 cups fresh basil leaves

– 1/2 cup raw cashews

– 2 cloves garlic, peeled

– 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

– 1/2 cup extra virgin olive oil

– 1 lemon (zested and juiced)

– Salt and pepper to taste

– 8 oz spaghetti or your choice of pasta

– Cherry tomatoes, halved (for garnish)

– Fresh basil leaves (for garnish)

These ingredients blend together to create a vibrant and tasty dish. Fresh basil gives a bright flavor, while garlic adds depth. Cashews provide a creamy texture, and Parmesan cheese or nutritional yeast offers richness. The lemon zest and juice add a refreshing zing that brightens the whole dish.

When you gather your ingredients, make sure they are fresh. This will elevate your dish and make every bite delicious. If you’re unsure about some ingredients, feel free to explore the *Full Recipe* for more details. Cooking should be fun, and I promise this one is a winner!

Step-by-Step Instructions

Preparing the Pasta

First, fill a large pot with salted water. Bring it to a boil. Add 8 oz of spaghetti. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. Once done, reserve one cup of pasta water. This water will help later. Drain the rest of the water and set the pasta aside.

Making the Pesto

Grab your food processor. Add the fresh basil, raw cashews, garlic, and Parmesan cheese. Don’t forget the zest and juice of one lemon. Pulse these together until the mix is coarsely chopped. Next, with the processor running, slowly drizzle in the olive oil. This makes the pesto smooth and creamy. If it feels too thick, add a bit of the reserved pasta water. Keep mixing until you reach the desired consistency.

Final Assembly

Now it’s time to combine everything. In a large bowl, toss the cooked spaghetti with the lemon basil pesto. If the pasta seems dry, add more reserved pasta water. This helps coat the pasta evenly. Your dish is now ready to be plated. Top it with halved cherry tomatoes and fresh basil leaves for garnish. Enjoy your meal!

Tips & Tricks

Flavor Boosting Tips

– Adjusting seasoning: Always taste your pesto. Add salt and pepper to make it pop. A little salt can enhance all the flavors.

– Adding more lemon juice for brightness: If the flavor feels flat, add a splash of lemon juice. This brightens the dish and makes it fresh.

Pesto Consistency Tips

– Making pesto smoother or thicker: If your pesto is too thick, add a little pasta water. Blend it until you reach the right smoothness. For thicker pesto, use less olive oil.

– Using reserved pasta water effectively: This water has starch that helps the pesto cling to the pasta. Start with a small amount and mix until you get the right consistency.

Presentation Tips

– Serving suggestions for an appealing dish: Use a large pasta bowl for a family style serve. This makes it easy to share and looks inviting.

– Garnishing ideas: Top your pasta with extra Parmesan and whole basil leaves. Halved cherry tomatoes add a splash of color and sweetness. They also make your dish look fresh and bright.

For more detailed steps, check the Full Recipe for Lemon Basil Pesto Pasta.

Variations

Dietary Adjustments

You can easily alter this recipe for different diets. For a vegan option, simply swap the Parmesan cheese with nutritional yeast. Nutritional yeast adds a cheesy flavor without using dairy. It is a great source of vitamins, especially B12.

If you need a gluten-free meal, choose gluten-free pasta. Many brands make delicious gluten-free options from rice or corn. These pastas hold sauces well and taste great.

Flavor Variations

Want to change up the flavors? Try adding nuts or seeds to your pesto. Pine nuts give a rich taste, while sunflower seeds add a nice crunch. You could even use walnuts for a different twist.

Incorporating different herbs can also enhance the taste. Try mixing in parsley or mint for a fresh kick. These herbs can change the entire flavor profile of your dish.

Additional Ingredients

You can add proteins to make this meal heartier. Chicken or shrimp pairs nicely with the lemon and basil. Simply cook the protein separately and toss it in with the pasta.

For veggie lovers, consider adding spinach or sun-dried tomatoes. Spinach adds a nice green color and nutrition. Sun-dried tomatoes bring a tangy taste that complements the pesto.

For the full recipe, check out the earlier section!

Storage Info

Storing Leftovers

To keep your lemon basil pesto pasta fresh, store it in an airtight container. This helps prevent air from drying it out. Use a container with a tight lid, like glass or plastic, that seals well. If you can, add a layer of olive oil on top to keep it moist.

Freezing Tips

You can freeze lemon basil pesto for later use. To do this, pour the pesto into ice cube trays. This way, you can use just the amount you need later. Once frozen, transfer the cubes to a freezer bag. When you want to use it, just thaw the pesto overnight in the fridge. Reheat it gently on the stove, adding a splash of olive oil if needed.

Freshness Duration

In the fridge, your pesto pasta should last about three days. Look for signs of spoilage like a sour smell or discoloration. If it smells off or has mold, it’s best to toss it. Always trust your nose and eyes!

Enjoy your delicious meal while it lasts! For the full recipe, check out Lemon Basil Pesto Pasta.

FAQs

How long does homemade pesto last?

Homemade pesto lasts about one week in the fridge. Store it in an airtight jar. Cover the top with a thin layer of olive oil to keep it fresh. If it turns a darker color, it’s still safe to eat.

Can I make Lemon Basil Pesto Pasta in advance?

Yes, you can make this meal in advance. Cook the pasta and pesto separately. Mix them when you are ready to eat. This keeps the pasta from getting soggy.

What can I substitute for Parmesan cheese?

If you need a substitute for Parmesan cheese, try nutritional yeast. It gives a cheesy flavor without dairy. You can also use pecorino cheese for a different taste.

Is it possible to use other nuts in the pesto?

Absolutely! You can use various nuts in the pesto. Pine nuts, walnuts, or almonds work well. Each nut adds a unique flavor to your dish.

How do I fix a too-thick pesto?

To fix thick pesto, simply add a bit of reserved pasta water. Start with one tablespoon and blend. Keep adding until you reach your desired consistency.

This blog post covered how to make a fresh and tasty Lemon Basil Pesto Pasta. We looked at the ingredients, steps to prepare pasta and pesto, and tips to enhance flavors. I shared easy variations and smart storage tips, ensuring you have a delicious meal anytime. Remember, cooking should be fun and flexible. Enjoy creating and sharing this dish with loved ones. Your homemade pesto will impress everyone!

To make Lemon Basil Pesto Pasta, you will need the following fresh and simple ingredients: - 2 cups fresh basil leaves - 1/2 cup raw cashews - 2 cloves garlic, peeled - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 1/2 cup extra virgin olive oil - 1 lemon (zested and juiced) - Salt and pepper to taste - 8 oz spaghetti or your choice of pasta - Cherry tomatoes, halved (for garnish) - Fresh basil leaves (for garnish) These ingredients blend together to create a vibrant and tasty dish. Fresh basil gives a bright flavor, while garlic adds depth. Cashews provide a creamy texture, and Parmesan cheese or nutritional yeast offers richness. The lemon zest and juice add a refreshing zing that brightens the whole dish. When you gather your ingredients, make sure they are fresh. This will elevate your dish and make every bite delicious. If you're unsure about some ingredients, feel free to explore the *Full Recipe* for more details. Cooking should be fun, and I promise this one is a winner! First, fill a large pot with salted water. Bring it to a boil. Add 8 oz of spaghetti. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. Once done, reserve one cup of pasta water. This water will help later. Drain the rest of the water and set the pasta aside. Grab your food processor. Add the fresh basil, raw cashews, garlic, and Parmesan cheese. Don't forget the zest and juice of one lemon. Pulse these together until the mix is coarsely chopped. Next, with the processor running, slowly drizzle in the olive oil. This makes the pesto smooth and creamy. If it feels too thick, add a bit of the reserved pasta water. Keep mixing until you reach the desired consistency. Now it’s time to combine everything. In a large bowl, toss the cooked spaghetti with the lemon basil pesto. If the pasta seems dry, add more reserved pasta water. This helps coat the pasta evenly. Your dish is now ready to be plated. Top it with halved cherry tomatoes and fresh basil leaves for garnish. Enjoy your meal! - Adjusting seasoning: Always taste your pesto. Add salt and pepper to make it pop. A little salt can enhance all the flavors. - Adding more lemon juice for brightness: If the flavor feels flat, add a splash of lemon juice. This brightens the dish and makes it fresh. - Making pesto smoother or thicker: If your pesto is too thick, add a little pasta water. Blend it until you reach the right smoothness. For thicker pesto, use less olive oil. - Using reserved pasta water effectively: This water has starch that helps the pesto cling to the pasta. Start with a small amount and mix until you get the right consistency. - Serving suggestions for an appealing dish: Use a large pasta bowl for a family style serve. This makes it easy to share and looks inviting. - Garnishing ideas: Top your pasta with extra Parmesan and whole basil leaves. Halved cherry tomatoes add a splash of color and sweetness. They also make your dish look fresh and bright. For more detailed steps, check the Full Recipe for Lemon Basil Pesto Pasta. {{image_2}} You can easily alter this recipe for different diets. For a vegan option, simply swap the Parmesan cheese with nutritional yeast. Nutritional yeast adds a cheesy flavor without using dairy. It is a great source of vitamins, especially B12. If you need a gluten-free meal, choose gluten-free pasta. Many brands make delicious gluten-free options from rice or corn. These pastas hold sauces well and taste great. Want to change up the flavors? Try adding nuts or seeds to your pesto. Pine nuts give a rich taste, while sunflower seeds add a nice crunch. You could even use walnuts for a different twist. Incorporating different herbs can also enhance the taste. Try mixing in parsley or mint for a fresh kick. These herbs can change the entire flavor profile of your dish. You can add proteins to make this meal heartier. Chicken or shrimp pairs nicely with the lemon and basil. Simply cook the protein separately and toss it in with the pasta. For veggie lovers, consider adding spinach or sun-dried tomatoes. Spinach adds a nice green color and nutrition. Sun-dried tomatoes bring a tangy taste that complements the pesto. For the full recipe, check out the earlier section! To keep your lemon basil pesto pasta fresh, store it in an airtight container. This helps prevent air from drying it out. Use a container with a tight lid, like glass or plastic, that seals well. If you can, add a layer of olive oil on top to keep it moist. You can freeze lemon basil pesto for later use. To do this, pour the pesto into ice cube trays. This way, you can use just the amount you need later. Once frozen, transfer the cubes to a freezer bag. When you want to use it, just thaw the pesto overnight in the fridge. Reheat it gently on the stove, adding a splash of olive oil if needed. In the fridge, your pesto pasta should last about three days. Look for signs of spoilage like a sour smell or discoloration. If it smells off or has mold, it’s best to toss it. Always trust your nose and eyes! Enjoy your delicious meal while it lasts! For the full recipe, check out Lemon Basil Pesto Pasta. Homemade pesto lasts about one week in the fridge. Store it in an airtight jar. Cover the top with a thin layer of olive oil to keep it fresh. If it turns a darker color, it's still safe to eat. Yes, you can make this meal in advance. Cook the pasta and pesto separately. Mix them when you are ready to eat. This keeps the pasta from getting soggy. If you need a substitute for Parmesan cheese, try nutritional yeast. It gives a cheesy flavor without dairy. You can also use pecorino cheese for a different taste. Absolutely! You can use various nuts in the pesto. Pine nuts, walnuts, or almonds work well. Each nut adds a unique flavor to your dish. To fix thick pesto, simply add a bit of reserved pasta water. Start with one tablespoon and blend. Keep adding until you reach your desired consistency. This blog post covered how to make a fresh and tasty Lemon Basil Pesto Pasta. We looked at the ingredients, steps to prepare pasta and pesto, and tips to enhance flavors. I shared easy variations and smart storage tips, ensuring you have a delicious meal anytime. Remember, cooking should be fun and flexible. Enjoy creating and sharing this dish with loved ones. Your homemade pesto will impress everyone!

Lemon Basil Pesto Pasta

Indulge in a burst of flavor with this Lemon Basil Pesto Pasta recipe! Made with fresh basil, zesty lemon, and creamy Parmesan (or a vegan twist), this easy-to-follow dish comes together in just 30 minutes. Perfect for a quick dinner or a gourmet meal, you'll love how simple ingredients create a delightful taste. Click to discover the full recipe and impress your family with this vibrant pasta dish that’s sure to become a favorite!
Print Recipe Pin Recipe

Ingredients
  

2 cups fresh basil leaves

1/2 cup raw cashews

2 cloves garlic, peeled

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

1/2 cup extra virgin olive oil

1 lemon (zested and juiced)

Salt and pepper to taste

8 oz spaghetti or your choice of pasta

Cherry tomatoes, halved (for garnish)

Fresh basil leaves (for garnish)

Instructions
 

Prepare the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve a cup of pasta water, then drain the rest and set the pasta aside.

    Make the Pesto: In a food processor, combine the fresh basil, cashews, garlic, Parmesan cheese, lemon zest, and lemon juice. Pulse until the mixture is coarsely chopped.

      Emulsify with Olive Oil: While the food processor is running, slowly drizzle in the olive oil until the pesto is smooth and creamy. If the pesto is too thick, add a bit of the reserved pasta water to reach your desired consistency.

        Season: Taste the pesto and season with salt and pepper as needed.

          Combine: In a large bowl, toss the cooked pasta with the lemon basil pesto. Add a little more reserved pasta water if necessary to coat the pasta evenly.

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

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                - Presentation Tips: Serve in a large pasta bowl with a sprinkle of additional Parmesan cheese on top. Add a few whole basil leaves and arrange cherry tomato halves around the pasta for a vibrant touch.

                  WANT TO SAVE THIS RECIPE?

                  Leave a Comment

                  Recipe Rating