Ultimate Creamy Pesto Pasta || Secrets of Pesto || Episode 7

Green Pasta is a delightful dish with harmonious blend of nuttiness and saltiness. It combines the vibrant flavors of basil pesto with perfectly cooked pasta. The best part? The super fresh pesto is so quick to whip up and packs tons of nutrients and fiber. My loved Vegan Pasta.

Instructions
1. Cook the Pasta:
o Bring a large pot of salted water to a boil.
o Add the pasta and cook according to the package instructions until al dente.
o Reserve about 1 cup of pasta cooking water, then drain the pasta.
2. Make the Pesto:
o In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and minced garlic.
o Pulse until the ingredients are finely chopped.
o With the food processor running, gradually add the olive oil in a steady stream until the mixture is smooth and emulsified.
o Season with salt and pepper to taste. Add lemon juice if using.
3. Combine Pasta and Pesto:
o In a large bowl, toss the hot pasta with the pesto, adding a little reserved pasta water at a time to help distribute the pesto evenly and achieve a creamy consistency.
o Mix well until the pasta is well-coated with the pesto.
4. Serve:
o Serve the pesto pasta immediately, garnished with additional Parmesan cheese, toasted pine nuts, cherry tomatoes, or grilled chicken/shrimp if desired.

Tips
• For a nut-free version, substitute pine nuts with sunflower seeds or omit them entirely.
• To keep the pesto bright green, blanch the basil leaves in boiling water for 30 seconds, then shock them in ice water before processing.
• Pesto can be made ahead and stored in the refrigerator for up to a week or frozen for longer storage.

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Happy Cooking!
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