Basil Pesto Pasta Recipe
How to make the most delicious Basil Pesto Pasta. It’s tasty, easy, cheap, healthy, fresh, fragrant and full of flavour. This recipe is definitely a must-try. Please enjoy!
Serves - 2
Ingredients -
2 Cloves - Garlic
15g - Parmesan Cheese, Freshly Grated
15g - Pinenuts, Untoasted * See note down below
45g (1 Bunch) - Basil Leaves
3 Tbs - Extra Virgin Olive Oil
1 1/2 Tbs - Sea Salt (1/2 Tbs for pesto, 1 Tbs for pasta water)
1/4 tsp - Ground Black Pepper
250g - Spaghetti or Pasta of your choice
Parmesan Cheese and Basil to serve.
Note* - I have used untoasted pinenuts. You can toast these if you prefer. It adds an extra nutty flavour to the pesto. To toast, place the pinenuts on a baking tray and place in a preheated oven set to 180.C or 350.F and toast for 3-4 minutes, until lightly golden. Add to the blender as per usual.
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Music in this video
Song - Turn It Up (Instrumental Version)
Artist - Mike Parr
Song - Turn it up
Artist - Mike Parr (COE Remix) (Instrumental Version)
EASY Basil Pesto Pasta Recipe | How to make FRESH PESTO!
LEARN HOW TO MAKE A FRESH BASIL PESTO PASTA RECIPE!
LAY HO MA!! My friends recently gifted me with some incredible fresh basil and cherry tomatoes, so I knew I just had to make some amazing basil pesto and tomato pasta. The thing I love about this dish is that it's super easy to put together, especially if you make the pesto ahead of time. Join me in this episode and learn how to make a delicious basil pesto pasta from scratch! Let's begin.
Ingredients:
BASIL PESTO:
3 cups fresh basil leaves
few sprig of parsley
2 pieces of garlic
1/2 tsp pink salt
1/4 cup cashews
pepper
1/2 cup olive oil
BASIL PESTO + TOMATO PASTA:
1/2 cup cherry tomatoes
2 cups dried pasta
drizzle of olive oil
1 green chili pepper
3-4 generous tbsp pesto
salt and pepper to taste
few leaves of basil
Directions:
1. Add the pesto ingredients into a blender and blend on medium high using the tamper if needed
2. Bring a pot of water to boil for the pasta
3. Slice the tomatoes in half
4. When the water comes to a boil, season with a pinch of salt. Then, add in the pasta
5. Stir occasionally and cook the pasta to package instructions
6. Keep 1/4 cup of pasta water and strain out the rest
7. Heat up a sauté pan to medium heat. Drizzle in some olive oil
8. Finely chop the chili pepper. Add in and sauté the pepper and tomatoes for about 1min
9. Add in the pasta followed by 3-4 generous tbsp of pesto. Add in the pasta water and season with salt and pepper
10. Stir for about 1min and plate. Garnish with some fresh basil and serve!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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How to make vegan EASY PEA-SY PESTO PASTA???? #vegan #pasta
Pesto Pasta Salad (easy & veggie-packed)
⭐️ Get the Recipe:
Pesto pasta salad is a quick and delicious meal you can make with your favorite pesto and fresh veggies. It's packed with fresh flavors and excellent for potlucks or a delightful dinner with your family.
⭐️ Ingredients
1 pound (450 grams) pasta, any
7 ounces (200 grams) green beans fresh or frozen
1.5 cups (250 grams) cherry tomatoes halved
½ cup (60 grams) olives halved
2 handfuls (50 grams) arugula
FOR NON-DAIRY PESTO
2 tablespoons (20 grams) pine nuts
⅓ cup (50 grams) walnuts
4 tablespoons (15 grams) nutritional yeast
1 clove garlic
½ teaspoon salt
2 packed cups (50 grams) basil leaves
¼ cup (60 grams) extra virgin olive oil
¼ cup (60 grams) water
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Creamy Pesto Pasta - Meal Prep (Vegan) | The Wicked Kitchen
In this episode we show you how to make a creamy, 100% vegan pesto pasta that is a real crowd-pleaser! Using our pumpkin seed pesto recipe (see video here: we add soy milk and some plant-based butter to create a rich, creamy sauce. Throw in some cauliflower, broccoli and spinach for an extra boost of delicious veg!
Keep cooking, you got this!
Derek
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Creamy Pesto Pasta | Sanjeev Kapoor Khazana
A delicious and filling pasta recipe that is perfect as an evening snack or light dinner.
CREAMY PESTO PASTA
Ingredients
Pesto
1 tbsp grated parmesan cheese
1 tbsp pine nuts
A pinch of crushed black peppercorns
5-6garlic cloves
1cup basil leaves
½ cup olive oil
Salt to taste
White Sauce
2 tbsps butter
2 tbsps refined flour
3 cups hot milk
Pasta
3 cups macaroni pasta, boiled
2 tbsp olive oil
10-12 button mushrooms, sliced
10-12 garlic cloves, chopped
1 tsp red chilli flakes
½ cup corn kernels, boiled
10-12 cherry tomatoes, halved
A pinch of salt
A pinch of crushed peppercorns
2 tbsps grated parmesan cheese
Method
1. For making pesto, combine together grated parmesan cheese, pine nuts, salt, crushed black peppercorns and grind to a fine powder.
2. Add garlic cloves, continue to grind, add basil leaves, olive oil and grind to coarse paste.
3. For making white sauce, heat butter in a non-stick pan, add flour and cook for a minute. Add milk and whisk well so that there are no lumps, cook for 4-5minutes or till it becomesthick. Set aside.
4. For making pasta, heatolive oil in a non-stick pan. Add mushroom andsauté for 4-5minutes.
5. Add garlic andsauté till light brown. Add red chilli flakes, prepared pesto and white sauce, mix well.
6. Add corn, cherry tomatoes, salt, crushed black peppercorn and cooked pasta. Mix well. Cook for a minute and add grated parmesan cheese.
7. Garnish with sprig of basil. And serve immediately.
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