I get obsessed with pesto every summer. I prep it ahead of time and keep it in my fridge. I can then add fresh tomatoes, corn, or grilled chicken to quickly whip up lunches or dinners.
Ethan Chlebowski
Ingredients
Pesto
- fresh basil50 g1 bunch
- olive oil100 g
- parmigiano reggiano50 g
- pine nuts25 g
- garlic2 cloves
- saltto taste
- black pepperto taste
Pasta & optional toppings
- short pasta of choice225 g1/2 lb
- cooked chicken
- tomatoes
- corn
- roasted vegetables
Method
Step 1: Start the pasta
Bring a pot of water to a boil and add a handful of salt. Add the dried pasta and until cooked through, stirring occasionally.
- Meanwhile, get started on the pesto.
Step 2: Make the pesto
Using a mortar & pestle, food processor, or blender, puree together all of the pesto ingredients. Taste and adjust with salt and pepper. If you need it thinner, you can add extra olive oil.
- To thicken it slightly, blend in more pine nuts or parmigiano.
Step 3: Drain the pasta & toss with the sauce
Once the pasta is cooked, drain & then add to a large mixing bowl. Starting with about half the pesto, toss it with the pasta until the sauce has with any extra water and is clinging to the noodles.
- For a really saucy texture, use all of the pesto. For lighter coverage, save the other half of the sauce for another portion of pasta.
- At this point, you could save the pesto pasta in the fridge for meal prep, and add toppings for when you are ready to eat.
Step 4: Add toppings & serve
Dice up any meat or vegetables you want to add in as toppings into bite sized pieces. Warm up a portion or pesto pasta. Toss together with the toppings. Taste and adjust with extra parmigiano, salt, or pepper.
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