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.
FAQ
Also Appears In
Free Spice Guide
Join The Mouthful Newsletter to receive our essential spices list pdf.
Just subscribe to our weekly newsletter where 60,000+ readers get lifestyle protocols, recipe frameworks, Q&A from expert home cooks, and cooking trends explained.
We hate spam too. Unsubscribe anytime.
