Absolutely! Here’s a vibrant, flavor-packed recipe for an Epic Pasta with Lemon Basil Pesto — bright, herbaceous, and loaded with zingy citrus and fresh basil. It’s the kind of dish that tastes like summer in a bowl, perfect as a light main or elegant side.
🍋🌿 Epic Pasta with Lemon Basil Pesto
📝 Ingredients (Serves 4)
For the lemon basil pesto:
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2 cups fresh basil leaves, packed
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1/2 cup freshly grated Parmesan
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1/3 cup toasted pine nuts (or walnuts/almonds)
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1 garlic clove, peeled
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Zest of 1 lemon
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2–3 tbsp fresh lemon juice (adjust to taste)
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1/2 cup extra virgin olive oil (plus more if needed)
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Salt & pepper, to taste
For the pasta:
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12 oz (340g) pasta (linguine, spaghetti, orecchiette, or your favorite)
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1/4 cup reserved pasta water
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1/2 cup cherry tomatoes, halved (optional)
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Fresh basil leaves and lemon zest, for garnish
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Extra Parmesan, for serving
👨🍳 Instructions:
1. Cook the pasta:
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Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions.
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Before draining, reserve 1/4 cup of pasta water.
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Drain and set aside.
2. Make the pesto:
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In a food processor, combine basil, Parmesan, toasted pine nuts, garlic, lemon zest, and lemon juice.
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Pulse until coarsely chopped.
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With the machine running, drizzle in olive oil until smooth and creamy.
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Season with salt and pepper to taste.
✅ Pro tip: Adjust lemon juice for brightness — go bolder if you love a citrus kick.
3. Combine:
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In a large bowl (or pot), toss hot pasta with pesto and a splash of reserved pasta water until everything is silky and coated.
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Add cherry tomatoes if using, and gently toss again.
4. Serve:
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Plate the pasta and top with fresh basil leaves, extra lemon zest, and a generous sprinkle of Parmesan.
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Finish with cracked black pepper and a drizzle of olive oil.
🔁 Variations:
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Add grilled chicken, shrimp, or chickpeas for protein.
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Mix in arugula or spinach with the basil for a peppery twist.
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Use gluten-free pasta or zoodles for a lighter version.