Fresh Homemade Basil Pesto
How to Make Delicious Basil Pesto with Homegrown Basil & A Recipe for Basil Pesto Pasta
Immerse yourself in the intoxicating aroma of basil! Homemade basil pesto, crafted from your own homegrown basil, is a magical ingredient that elevates any dish. Discover how to create this flavor-packed pesto right in your kitchen, even without exotic ingredients. Basil is surprisingly easy to grow at home; with just a little water, it thrives! Make your own basil pesto and then create a delightful basil pesto pasta. If you’re spending more time at home, growing fresh herbs and cooking delicious meals makes for a wonderful new hobby!
Basil Pesto Ingredients- Fresh basil leaves 50g (stems removed)
- Cashews 1 cup (lightly toasted in a dry pan)
- Gran Padano cheese 1 cup (finely grated)
- Extra virgin olive oil 150ml
- Minced garlic 0.5 Tbsp
- Lemon juice 1 Tbsp
- Salt 1/3 tsp
Basil Pesto Pasta Ingredients- Homemade basil pesto 3-4 Tbsp
- Spaghetti 1 serving
- Onion 0.5 medium (chopped coarsely)
- Frozen shrimp 6 pcs (thawed and seasoned)
- Sliced garlic 1 Tbsp
- Olive oil, as needed
- Salt, to taste
- Pepper, a pinch
- Parsley flakes, for garnish
- Gran Padano cheese, for garnish (optional)
- Pasta cooking water (pasta water) 1 ladleful
Shrimp Seasoning- Cooking wine (Mirin/Sake) 1 Tbsp
- Pepper, to taste
Optional Ingredient (For Extra Flavor!)- Sun-dried tomatoes 10 pcs
- Homemade basil pesto 3-4 Tbsp
- Spaghetti 1 serving
- Onion 0.5 medium (chopped coarsely)
- Frozen shrimp 6 pcs (thawed and seasoned)
- Sliced garlic 1 Tbsp
- Olive oil, as needed
- Salt, to taste
- Pepper, a pinch
- Parsley flakes, for garnish
- Gran Padano cheese, for garnish (optional)
- Pasta cooking water (pasta water) 1 ladleful
Shrimp Seasoning- Cooking wine (Mirin/Sake) 1 Tbsp
- Pepper, to taste
Optional Ingredient (For Extra Flavor!)- Sun-dried tomatoes 10 pcs
- Sun-dried tomatoes 10 pcs
Cooking Instructions
Step 1
First, prepare the key ingredients for the basil pesto: gently wash the fresh basil leaves and remove the stems, keeping only the leaves. Toast the cashews in a dry pan over low heat until fragrant to enhance their nutty flavor. Be careful not to burn them; a light toast is all that’s needed.
Step 2
Sterilize the jar you’ll use for storing the basil pesto. Place it in boiling water for about 5 minutes over medium-low heat. This ensures hygiene and helps preserve the freshness of your pesto for longer.
Step 3
Thoroughly wash the basil leaves and pat them completely dry with paper towels. Excess moisture can reduce the shelf life of your pesto, so ensure they are well-dried.
Step 4
Finely grate the Gran Padano cheese using a grater or food processor. Measure out 1 cup for the best pesto consistency and flavor.
Step 5
Combine the basil leaves, toasted cashews, grated Gran Padano cheese, olive oil, minced garlic, lemon juice, and salt in a blender or food processor. Blend until you achieve a smooth, consistent paste. Adjust seasoning if needed.
Step 6
Carefully transfer the blended basil pesto into the sterilized jar. To further preserve freshness, pour a thin layer of olive oil over the surface of the pesto. This creates a barrier against air exposure.
Step 7
For the basil pesto pasta, thaw the frozen shrimp in cold water. Once thawed, drain them and pat them dry. Season the shrimp with 1 Tbsp of cooking wine (like sake or mirin) and a pinch of pepper. This step removes any potential fishy odor and adds a subtle flavor.
Step 8
Chop the onion into relatively large pieces, about 0.5 cm thick. This will provide a pleasant texture and sweetness to the pasta.
Step 9
Bring a pot of generously salted water to a boil. Add 1/2 tsp of salt and 1 tsp of olive oil to the boiling water, then add the spaghetti. Cook for approximately 7 minutes, or until al dente. Adjust cooking time based on your preferred pasta texture.
Step 10
(Optional but highly recommended!) Sun-dried tomatoes add a wonderful depth of flavor to basil pesto pasta. If you have time, try making your own by dehydrating them in an air fryer at a low temperature (120-130°C or 250-265°F) for at least 30 minutes. Alternatively, use store-bought sun-dried tomatoes.
Step 11
Heat a generous amount of olive oil in a large skillet over medium-low heat. Add the sliced garlic and sauté gently until fragrant and lightly golden. Be careful not to burn the garlic, as this will make it bitter.
Step 12
Once the garlic is fragrant, add the coarsely chopped onion to the skillet. Sauté until the onions become translucent and lightly browned. This process brings out their natural sweetness.
Step 13
Add the seasoned shrimp to the skillet. Cook until the shrimp turn pink and are cooked through. Avoid overcooking, as shrimp can become tough. This should only take a few minutes.
Step 14
Add the cooked spaghetti to the skillet along with 3-4 Tbsp of your homemade basil pesto. Toss everything together well to coat the pasta evenly. If the pasta seems dry, add about a ladleful of the reserved pasta water to loosen the sauce and create a smooth consistency. Season with salt to taste, if necessary.
Step 15
Once the pasta is well coated and the sauce is heated through, add the sun-dried tomatoes (if using) and toss briefly. This step infuses the pasta with their concentrated flavor. Remove from heat.
Step 16
Plate the basil pesto pasta attractively. Garnish with a sprinkle of parsley flakes and a dusting of grated Gran Padano cheese for a beautiful and delicious finish. Enjoy your homemade creation!
