This basil pesto pasta might be the best one I’ve ever made and surprisingly, it was so easy to make! The parsley pesto blends into a smooth, vibrant sauce with the nuttiness of pecans and the richness of Parmesan cheese. Sweet tomatoes cooked in butter and dill add a burst of flavor and a tender texture, making every bite irresistible. Sharing this secret recipe with you below:)
Chefadora AI has the answer - timers, swaps, step-by-step help.
Cook spaghetti according to package directions until al dente. Drain and set aside.
Run parsley, olive oil, Parmesan cheese, pecans, and some salt in a food processor until the mixture is smooth.
Heat butter over medium heat. Add dill and sweet small tomatoes. Cook until the tomatoes are soft and tender.
Mix the cooked pasta with the parsley pesto until evenly coated. Top with the cooked tomatoes and serve warm.
You can substitute pecans with walnuts or almonds for a different nutty flavor.
For a creamier pesto, add a splash of heavy cream while blending the ingredients.
If you prefer a tangy kick, squeeze a little lemon juice into the pesto.
Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, such as penne, fettuccine, or linguine.
How long can I store the parsley pesto?
You can store the parsley pesto in an airtight container in the refrigerator for up to 3 days.
Can I make this recipe vegan?
Yes, substitute Parmesan cheese with a vegan cheese alternative or nutritional yeast, and use vegan butter.
What can I use instead of dill?
You can replace dill with basil or cilantro for a different flavor profile.
Can I freeze the pesto?
Yes, you can freeze the pesto in ice cube trays for easy portioning and use within 1 month.
Cozy recipes & everyday cooking Simple ingredients, beautiful results From-scratch dishes with an elegant touch
