Fresh Homemade Basil Pesto Pasta with Homegrown Basil
A Special Basil Pesto Pasta Recipe Straight from Homegrown Basil, Cultivated with Care Since Spring!
This spring, I decided to try growing herbs for the first time after buying a basil growing kit from Daiso. I had only tasted basil before, but never grown it. Surprisingly, it grew so well with just water, making it the easiest herb I’ve cultivated! I carefully nurtured it, picked the leaves, and made basil pesto to create this pasta dish. My basil plant grew quite tall, so I pruned it by cutting off the top, and from 4 plants, I now have 8! Since it propagates so easily through cuttings, you don’t need to plant too many from the start. Fresh basil is delicious in salads, and making pesto for pasta or pizza is wonderfully versatile. I highly recommend growing your own basil! Now, shall we make some delicious basil pesto pasta?
Basil Pesto Ingredients
- Fresh Basil Leaves 30g
- Toasted Walnuts 30g
- Minced Garlic 1 Tbsp
- Extra Virgin Olive Oil 100ml
- Salt to taste
- Black Pepper to taste
- Grated Parmesan Cheese 20g
Pasta Ingredients
- Pasta (1 serving)
- Shrimp (peeled and deveined) 10 pcs
- Garlic cloves 5 pcs (thinly sliced)
- Onion 1/2 pc (thinly sliced)
- Homemade Basil Pesto 1 Tbsp
- Pasta (1 serving)
- Shrimp (peeled and deveined) 10 pcs
- Garlic cloves 5 pcs (thinly sliced)
- Onion 1/2 pc (thinly sliced)
- Homemade Basil Pesto 1 Tbsp
Cooking Instructions
Step 1
First, gently wash the fresh basil leaves under running water. Make sure to rinse them thoroughly to remove any dirt or debris.
Step 2
Pat the washed basil leaves completely dry with paper towels or a clean kitchen towel. Excess moisture can affect the freshness and shelf life of the pesto.
Step 3
Toast the walnuts in a dry pan over medium-low heat without any oil. Toasting brings out their nutty flavor and makes them easier to peel.
Step 4
Once toasted, remove the walnuts from the pan and peel off their skins. They should come off easily, especially while they are still warm.
Step 5
Mince the garlic finely. You’ll need about 1 tablespoon of minced garlic.
Step 6
In a blender or food processor, combine the peeled walnuts, 100ml of extra virgin olive oil, and minced garlic. Blend until you achieve a smooth paste.
Step 7
Add the washed basil leaves to the blender with the walnut paste. Pulse a few more times until the basil is incorporated and the mixture is well combined. Be careful not to over-blend, as it can make the pesto bitter.
Step 8
Season the basil pesto with a pinch of salt and black pepper. Stir in the 20g of grated Parmesan cheese until everything is well mixed. You can adjust the salt and cheese to your preference.
Step 9
Your fragrant and fresh homemade basil pesto is now ready! Store it in an airtight container in the refrigerator for up to a week.
Step 10
Season the cleaned shrimp with a little salt and pepper to marinate them. This adds flavor to the shrimp as they cook.
Step 11
Thinly slice the garlic cloves. This will allow their flavor to infuse into the oil as they cook.
Step 12
Thinly slice the onion. This will soften and sweeten as it cooks.
Step 13
Bring a large pot of water to a rolling boil. Add a pinch of salt to the boiling water. This seasons the pasta from the inside out.
Step 14
Add 1 serving of pasta to the boiling water. Cook for about 8 minutes, or according to package directions, aiming for an al dente texture (tender but firm to the bite). Stir occasionally to prevent the pasta from sticking.
Step 15
Heat a large skillet over medium heat and add a generous amount of olive oil. The oil will carry the flavors and help sauté the ingredients.
Step 16
Add the sliced garlic and onions to the hot skillet. Sauté until the garlic is fragrant and the onions are translucent and softened. Cook over medium-low heat to prevent burning.
Step 17
Once the garlic and onions are softened, add the marinated shrimp to the skillet. Sauté until the shrimp turn pink and are cooked through.
Step 18
When the shrimp are fully cooked, remove them from the pan and set aside. This prevents them from overcooking.
Step 19
Add the cooked pasta and about half a ladle (approx. 50-80ml) of the reserved pasta water to the skillet with the sautéed aromatics. The pasta water helps emulsify the sauce and bind it to the pasta.
Step 20
Add 1 tablespoon of your homemade basil pesto to the skillet. Toss everything together quickly until the pasta is well coated with the pesto and the sauce has thickened slightly. Continue tossing until the pasta is cooked to your liking.
Step 21
Serve the basil pesto pasta immediately. Garnish with the reserved shrimp, extra Parmesan cheese, or fresh basil leaves if desired. Enjoy your delicious homemade basil pesto pasta!
