This summer I was able to grow many veggies and herbs. My sweet basil grew so well and harvested a lot. I freeze some basil, used it in chutney, raita. How can I miss making pesto? Using home grown basil and making pesto was like a dream come true. It was so refreshing and delicious. Traditionally pine nuts are added to pesto but I replaced it with pumpkin seeds and walnuts. I used marble cheese instead of Parmesan. I followed my own do’s and don’ts of making paste while cooking this pasta. They turned out perfect.
Since my husband is not pasta fan, so I made this for myself and ate leftover next day. I used gluten free penne pasta to prepare this dish but you can use any regular pasta you have at home.
Preparation time: 20 minutes
Cooking Time: 15 minutes
Ingredients:
Pesto:
1½ cup fresh sweet basil
2 tbsp pumpkin seeds
1 tbsp walnuts
1/3 cup grated or cubes of marble cheese
1/4 cup olive oil
Salt to taste
For Pasta:
2 cup dry penne pasta (I am using gluten-free pasta)
Salt to taste
Olive oil
Grated cheese
Procedure:
1. Blend all pesto ingredients in a blender and make smooth paste like chutney. You can add garlic in pesto if you like. You can store this in fridge for 2-3 days.
2. Heat water with handful of salt in a big pot. Add pasta to boiling water and cook to al-dente (1-2 minute less than package direction). Keep 1 cups of pasta water on side and then drain pasta. Never add oil to pasta. Never rinse the pasta with cold water. Put pasta back in the same pot. You don’t need to cook anymore.
3. Now add pesto, grated cheese, some hot pasta water. Mix well.
4. While serving, garnish with more cheese, olive oil, fresh basil and dig in 😋😋.
Hope you will try cooking this pasta dish. I am sure you will love it too! Let me know if you have any questions regarding the dish.
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