Basil Pesto Pasta – Fresh Homemade Sauce

About Basil Pesto

 

I always make a fresh pesto to serve a basil pesto pasta. Freshly made pesto has its typical fresh green colour and rich taste of extra virgin olive oil and fresh basil leaves.

The original basil pesto should be prapared from Genovese basil. Any other basil grown outside of the region of Liguria cannot be labelled Genovese. The Genovese basil leaves are sweet, with a brighter flavors. When buying the fresh basil in the supermarket, it is good to look for this with bright green leaves. Young bunches are the best to make a fresh pesto.

Also using an original, Italian  pine nuts, extra virgin olive oil and cheese is the best to make a perfect pesto.

To make a great tasting pesto, it is good to soak basil leaves in cold water for 15 minutes. Soaking basil leaves before making pesto, softens them and removes unwanted bitterness. Also choosing the younger, sweeter tasting basil leaves is better to prepare a fresh pesto.

Fresh pesto pasta can be served as either a first course or a main dish. If not serving immediately transfer your pesto to a small container and refrigerate, covered. The fresh basil pesto can be stored up to 3 days in the fridge.

Serve your basil pasta with a freshly cooked pasta of your choice. I cook linguine pasta until al dente usually. If I want to make my pesto pasta less oily , I cook one medium potato in the large pot of boiling salted water first. It takes  about 15 minutes.  Then I add linguine to the pot and cook as usually. While tossing, the cooked potato will combine with pesto pasta easily and it helps to absorb the excess olive oil from pesto.

Using the small amount of hot pasta water and whisking it into the pesto  helps to warm the pesto sauce and makes it more creamy. Pour the pesto sauce over the pasta and toss to combine. Serve immediately and enjoy your dinner. :)

I hope you will enjoy making your homemade basil pesto.

Thanks for stopping by and looking forward to receiving your comments below.

Basil Pesto Pasta
Print Recipe
Servings
4 people
Servings
4 people
Basil Pesto Pasta
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Prepare your fresh ingredients.
  2. Soak basil leaves in large bowl of very cold water. Lift leaves from water and repeat twice using fresh water.
  3. Soak fresh basil leaves in a large bowl of cold water for 15 minutes.
  4. Meanwhile grate the parmesan cheese.
  5. Combine pine nuts and garlic in the jar of an electric blender.
  6. Cover with olive oil.
  7. Puree until the mixture is very creamy.
  8. Season with salt.
  9. In a couple of additions, lift basil from water, shaking off excess water from leaves and add basil to the blender.
  10. Puree to combine, trying to not overblend the mixture.
  11. Add parmesan cheese and puree to combine with a couple of a very short pulses.
  12. In the large pot of boiling water, cook linguine until al dente.
  13. Drain the pasta in the colander.
  14. Pour fresh pesto sauce over the linguine pasta and toss to combine.
  15. Serve immediately and enjoy.
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How To Bake Fish in the Oven – Fillets with Veggies Packaged in the Foil

 

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Fish baked with vegetables in foil makes a perfectly  balanced dish. If you prefer eating white fish and light dishes, low in calories, you would try to prepare your fish in foil definitely. The fish and vegetables will produce a lot of juices during baking. As a result of baking process, you will enjoy a delicate piece of fish.:)

Fish fillets baked in the oven, packaged in the foil is very easy to make. Each portion of the dish consists of a small amounts of different ingredients, so it is good to get them ready in advance, separated in the small bowls. It makes it easier to take one of them at a time and divide in between the fish fillets.

I bake my fish fillets in the aluminium foil. To prevent  the fish from getting in touch with the aluminium foil. I place a baking paper sheet on the foil first, then I arrange the fish fillets on the top. One fillet per each piece of foil covered with baking paper.

I usually bake a sea bass fillet in the foil with the vegetables. But I have tried to bake a halibut or a cod fillets this way also. All of them tasted delicious! It is important if you can yourself  a fresh, boneless and skinless white fish fillets.

Hope you will enjoy baking your white fish fillets with vegetables in the oven.  I’d be more than happy to find your comments below. :)

 

 

How To Bake Fish in the Oven - Fillets with Veggies Packaged in the Foil
Print Recipe
Servings
4 people
Servings
4 people
How To Bake Fish in the Oven - Fillets with Veggies Packaged in the Foil
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Preheat the oven to 400F/200C.
  2. Cook potatoes with skin for about 25 minutes. Let cool.
  3. Prepare all the ingredients, separately arranged in the bowls.
  4. Rinse cherry tomatoes with cold water and into halves.
  5. Cut peeled potatoes into circles.
  6. Prepare 4 pieces of aluminium foil, large enough to place the fillets and vegetables, leaving enough space all around to fold the edges over.
  7. Place a sheet of baking paper on each piece of foil.
  8. Divide fish fillets in between all the pieces of foil.
  9. Season each fillet with salt and freshly ground black pepper.
  10. Divide potato circles, anchovies, green olives, capers, cherry tomatoes and basil leaves in between the fish fillets.
  11. Pour a nice splash of extra virgin olive oil over each fillet.
  12. Create a nice packages by putting together the opposite sides of foil, folding over the edges finally.
  13. Put in the oven for 35 minutes.
  14. Let your fish fillet packages rest about 15 minutes before serving.
  15. Divide packages in between serving plates.
  16. Open the foil carefully and enjoy your healthy dinner. :)
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