I tried making basil pesto pasta a few years back and never again I tried it until today. I think I put too much basil in my pesto sauce it turned bitter and had become inedible.
This time, with the help of some friends who knows how to make the best basil pesto pasta I made it just right! My children loved it and asked I should make it again.
Instead of using pine nuts, like what is in most recipes you will find in the internet, I used cashew nuts and I think it tastes just as good as using pine nuts. Plus the fact that cashew nuts are more cheaper and easier to find compare to pine nuts.
Since I have a stash of parmesan cheese from my Mama Liz, I added a tablespoon to add flavor and delight of course, although a cheddar cheese alone will be fine, I personally like Eden cheese for cheesy recipes. 🙂
The basil leaves I used for this recipe was freshly picked from our little garden (in just a few weeks they are ready again for harvest). Although, you can find basil leaves sold in Landmark and SM Hypermarket. 🙂
For the complete ingredients and cooking procedure follow the steps below. It’s really easy to make. 🙂
Happy cooking everyone and thank you so much for dropping by. 🙂 Enjoy your homemade basil pesto pasta! 🙂
- 375g dried linguine pasta (I used Ideal)
- 1 cup fresh basil leaves
- 2 tablespoons cashew nuts, toasted
- 1 garlic clove, crushed
- 1 tablespoons grated parmesan cheese
- 2-3 tablespoon grated cheddar cheese
- lemon zest
- 2 tablespoon Eden cheese (or any cheddar cheese)
- 1/2 cup extra-virgin olive oil
- 1 pinch salt, to taste
- 1. Cook pasta until tender. Drain. Return to pan.
- 2. In a blender or in a food processor, put basil, cashew nuts, garlic and cheddar and parmesan cheese.until almost smooth, add oil.
- 3. Season with salt, pepper and lemon zest.
- 4. Add pesto to pasta. Toss to combine. Serve