Recipe: Perfect Pasta al pesto (Nut-less)

By | February 22, 2019

Pasta al pesto (Nut-less). For a simple, savory dish cook chopped onions in olive oil and ready-made pesto. Basil pesto is the worldwide famous Genoese sauce for seasoning pasta. Process until smooth, using rubber scraper to push down the sides occasionally.

Pasta al pesto (Nut-less) The perfect no-nut pesto for those with nut allergies, so simple to make in the food processor. 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. You can have Pasta al pesto (Nut-less) using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Pasta al pesto (Nut-less)

  1. It’s 2 packs of Basil Leaves.
  2. You need 6 tbsp of Olive Oil.
  3. You need 6-8 cloves of Garlic (varies).
  4. Prepare 2 teaspoon of black pepper.
  5. Prepare 2 teaspoon of salt.
  6. You need 30 g of Parmesan cheese.
  7. It’s 500 g of pasta of your choice.
  8. You need of Bacon bits/ Grilled Chicken.

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. The crisp crunch of Brazil nuts yields an unexpected pesto. This pesto can be used like any other — on pasta, under the skin of chicken destined for roasting, as a dip for raw veggies, or slathered on pizza hot from the oven.

Pasta al pesto (Nut-less) step by step

  1. 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..
  2. Put the Basil leaves in a food processor/blender – whichever you have at home. Pour in the olive oil, pepper and salt. Blend lightly..
  3. 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..
  4. 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!.
  5. Before draining your pasta, collect a cup of pasta water to create the sauce consistency..
  6. 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..
  7. Enjoy your meal with a refreshing pot of mint tea. I don’t know why, but that just does it for me..

Make a pesto pasta, use for pasta salad, spread it on toast, use as a dip and dollop on everything! Cashews are the best (better value. A fast and easy weekday meal that all the family will love. Boil the pasta in salted water following the packet instructions. Drain well, transfer to a warmed bowl and mix thoroughly with the pesto sauce.

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