Pasta al pesto (Nut-less). PESTO: Place ingredients in bowl of food processor. Process until smooth, using rubber scraper to push down the sides occasionally. Boil a large pot of water; cook pasta until al dente.
A refreshing twist on the classic Genovese basil-and-pine nut pesto, this version from the Insalata di pasta al verde. A springtime green pasta salad made with fresh green peas, fava beans, asparagus, spinach and watercress. Basil pesto is the worldwide famous Genoese sauce for seasoning pasta. You can have Pasta al pesto (Nut-less) using 8 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Pasta al pesto (Nut-less)
- You need 2 packs of Basil Leaves.
- Prepare 6 tbsp of Olive Oil.
- You need 6-8 cloves of Garlic (varies).
- It’s 2 teaspoon of black pepper.
- You need 2 teaspoon of salt.
- It’s 30 g of Parmesan cheese.
- It’s 500 g of pasta of your choice.
- You need of Bacon bits/ Grilled Chicken.
You can also make it dairy-free. Delicious pesto sauce that can be made nut-free or dairy-free (if you omit the Parmesan cheese). Add more or less of your favorites to reach your desired consistency or. The perfect no-nut pesto for those with nut allergies, so simple to make in the food processor.
Pasta al pesto (Nut-less) instructions
- First wash your basil leaves and remember to remove any blackened leaves – this is so your pesto can last longer as I like to make the paste in large batch. In this first step, also – salt a big pot of boiling water with a splash of olive oil and pour your pasta in to cook..
- Put the Basil leaves in a food processor/blender – whichever you have at home. Pour in the olive oil, pepper and salt. Blend lightly..
- Peel the skin off your garlic cloves, and I would recommend to use a pestle and mortar to bruise the garlic before adding to the mixture, this would bring the garlic taste to the next level. After adding in garlic, pour in your parmesan cheese and continue to blend the mixture. These two are totally up to your taste. You can put more garlic or more cheese..
- For the meat portion of the dish, generally you can grill a salt and pepper seasoned-chicken breast and then slice it to bite size pieces as a topping. Or in my case/version, I panfried my bacon (without any oil, I use the fat rendered from the bacon to complete frying the bacon bits).. and voila – you are done!.
- Before draining your pasta, collect a cup of pasta water to create the sauce consistency..
- Mix your pesto sauce onto your pasta and pour in that cup of pasta water and you will have a pan of Pasta la pesto… garnish with bacon bits. Or top it off with the bite-sized chicken breast..
- Enjoy your meal with a refreshing pot of mint tea. I don’t know why, but that just does it for me..
This is a pretty thick pesto, a real paste, and if you want a thinner pesto for drizzling or tossing with hot pasta you could add some hot water from cooking the pasta, or some extra olive oil. Josh is allergic to nuts so I actually made a French "pistou," which is similar to pesto, but has no nuts. There are several variations of pistou, it usually has I used basil leaves, garlic, parmesan cheese, a little lemon juice, olive oil, and salt and pepper. I combined everything in my food processor and had. Pasta: Generally speaking, the best pasta shapes for pesto are thin spaghetti or angel hair, twisted shapes like fusilli, and bow-ties.