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How To make Basil Pesto Sauce Over Pasta
Ingredients
12
oz
linguine
1 1/4
cup
basil, fresh, packed, chopped
1/3
cup
chicken stock, or water
2
tablespoon
pine nuts, roasted
2
tablespoon
parmesan cheese
3
tablespoon
oil, olive
1
teaspoon
garlic, crushed
Directions:
Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in serving bowl.
In food processor, puree basil, stock , pine nuts, cheese, oil and garlic until smooth. Pour over pasta and toss.
Tips: refrigerate sauce up to 5 days ahead, or freeze up to 6 weeks.
How To make Basil Pesto Sauce Over Pasta's Videos
Classic Pesto Recipe in 60 Seconds
Pesto!
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How to use Store-bought Pesto Sauce at its Best
Watch this video to learn how to cook pesto pasta in the Italian way with store-bought pesto and also to unlearn the typical mistakes that people do cooking this dish and pasta in general.
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INGREDIENTS FOR 4 PEOPLE:
SPAGHETTI (or other pasta) _____ 380g
STORE-BOUGHT PESTO _________ 1 JAR
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THE BEST SUN-DRIED TOMATO PESTO PASTA!!
Easiest most delicious sun dried tomato pesto. I know you have basil ???? growing out of control like I do so let’s make a delicious nutty but sweet pesto. It can be stored in the freezer for up to 6 months and you can even freeze it in a ice-cube tray for individual portions too. So delicious and perfect for pesto eggs which you all love on my page. You will need:
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4 cups fresh basil leaves
1-2 garlic cloves (I like more but it’s up to you)
1/2 cup walnuts or pine nuts (use hemp hearts if allergic to nuts)
1 cup grated parmigiano
1.5 cups sun dried tomatoes
1/2 cup olive oil or until desired consistency (could be less)
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Please note: you can use hemp hearts or seeds if you are nut-free. Use as much sun dried tomatoes as you like. I don’t measure when I cook, I was taught to taste and adjust so everything is to taste. Pecorino romano cheese instead of parm is also an option. Feel free to use 1/2 spinach and 1/2 basil leaves if you want a milder taste which is what I often do as well. You can lightly toast your nuts in a pan or leave them raw, up to you.
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1. Add the basil, garlic, and nuts of choice to a food processor. Blitz until crumbly. Add the grated parm, sun dried tomatoes and blitz again. Slowly start to add in the olive oil through the spout and a little bit at a time until you have your desired consistency. You can use it within 7-10 days in the fridge or freeze in a ice cube tray. If you don’t have a lid for your ice cube tray you can also freeze it and once it’s frozen you can transfer into a Ziploc bag for individual portions. If you don’t have a food processor you can do this in a blender but you will have to keep opening the blender to add a little bit of oil at a time and blending and scraping it down to help it along. If you are old school you can also use a mortar and pestle which is the traditional way. I was going to use a mortar and pestle but mine is not big enough. Enjoy with pesto eggs, on wraps, pasta, sandwiches, as marinade on chicken, shrimp or anything else you love.
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I’ve never tasted pesto | FeelGoodFoodie
94 year old Isolina makes 'taggiaen' pasta with basil pesto! | Pasta Grannies
94 year old Isolina from Liguria shares her memories and her way of making tagliolini (taggiaen in her dialect) with basil pesto and potatoes.
Her pasta uses 600g 00 flour, 1 egg, 2 tablespoons olive oil, 1/2 teaspoon salt, and enough water to make a dough (roughly 200ml)
Her pesto consists of 1 garlic clove crushed in 1 teaspoon rock salt, 4 bunches young basil leaves (100g) 3 tablespoons pine nuts, 3 tablespoons grated parmesan, 1 tablespoon grated Pecorino Sardo, extra virgin olive oil to taste. One large potato.