We have been having unseasonably hot and humid weather in our part of the world. Considering the heat, I haven’t wanted to cook or bake heavy dishes. This easy-to-make pesto pasta has been a meal that I’ve been eating frequently. It is relatively light, can be ready in a few minutes, and the pasta is the only thing you need to cook!
I have a few basil plants in my kitchen (thanks to my mom!), and they are full of leaves. The abundance of basil, along with the heat, inspired this dish. This recipe is specifically adapted to serve one person. I am more of a pasta fan than my husband, so I make this for myself when we are eating separate meals. However, you can easily multiply the quantities to serve multiple people.
I chose to make it nut-free because my mother doesn’t care for nuts, and there are some nut-based allergies in our family. I don’t miss the pine nuts, but the pesto itself is a bit thinner than traditional pesto. I have also added lemon juice to this recipe. You may choose to omit the lemon juice if you would like the pesto a bit thicker.
A few notes on the recipe:
Fresh Garlic: The garlic in this recipe is raw (not cooked), and raw garlic can have a bit of a bite to it. If you do not like the taste of raw garlic, you can roast it in the oven, prior to making the pasta dish (click here for a roasting guide). You can also substitute the minced garlic with a 1/8 teaspoon of dried garlic powder.
Parmesan Cheese: Shredded Parmesan cheese is blended into the pesto mixture. You can use Pecorino Romano instead of Parmesan cheese, but it is saltier. Keep this in mind when you are adding salt to the pesto mixture.
Fresh Mozzarella: I add fresh mozzarella to the pasta dish. You an either add an ounce of the mozzarella “pearls” or cube fresh mozzarella. If you do not have fresh mozzarella, you can add a couple tablespoons of shredded mozzarella cheese.
Tomatoes: This recipe benefits from the addition of cherry or grape tomatoes. If you would like to add tomatoes to the recipe, simply halve the tomatoes prior to making the dish. If you do not have cherry tomatoes, you can add half of a diced Roma tomato. If you choose to add a Roma tomato, remove the seeds before dicing it.
An easy homemade pesto pasta recipe that is nut-free and results in one serving.
- 1/4 cup (packed) fresh basil
- 1/4 teaspoon of minced garlic
- 2 tablespoons shredded Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 4 ounces pasta (I used fettuccine, but any shape will do)
- pinch of salt, to taste
- 1 ounce of fresh mozzarella cheese
- suggested add-in: 1/2 cup of cherry tomatoes (cut in half)
- Boil salted water in a saucepan and prepare pasta noodles per box instructions.
- Combine basil, garlic, lemon juice, olive oil, Parmesan cheese, and a pinch or two of salt in a small blender or food processor. Blend until well combined.
- Drain pasta and remove it from heat. Add pesto to the pasta noodles and mix until combined. Add fresh mozzarella and uncooked tomatoes (if using) to the pasta.
- Top dish with additional Parmesan cheese and basil.