Thai Basil Pesto Pasta
Whenever I buy herbs for one dish, I always have leftovers that end up going bad and it makes me wonder why I can't just incorporate new herbs into dishes that I already make. For this recipe, I revamped the traditional pesto by using Thai basil and kale in order to up the greens, but also bring a unique flavor profile into the dish. This pesto pasta can be served hot or cold, and pair SO well with fresh, juicy cherry tomatoes! ⏱️ Total Time: 30 minutes
Chef's Notes
- Use any leftover herbs you have in the fridge
- Pesto stores well in fridge for up to 1 week
- Great for meal prep - serve hot or as cold pasta salad
Ingredients
Pesto
- 1/2 C Thai Basil
- 1/2 C Kale Without Stems
- 1/2 C Raw Almonds
- 1/3 C Fresh Parmesan
- 2 Tbsp Lemon Juice
- 3 Garlic Cloves
- 1/4 C Olive Oil
- Salt, Pepper, Red Chili Flakes
Pasta
- 2 C Dried Pasta
- 1 C Reserved Pasta Water
- 1/4 C Milk
- Cherry Tomatoes to Garnish
Instructions
- 1
Blend Thai basil, kale, almonds, parmesan, lemon juice, garlic, and olive oil until smooth. Add more lemon juice if needed to loosen.
- 2
Season pesto with salt, pepper, and red chili flakes to taste.
- 3
Boil pasta until al-dente. Reserve 1 cup pasta water before draining.
- 4
Return pasta to pot. Add 6-8 Tbsp pesto, 1/4 cup pasta water, and milk.
- 5
Mix over medium heat until sauce becomes creamy and coats pasta well.
- 6
Serve topped with fresh cherry tomatoes and extra parmesan. Enjoy hot or cold!
Pairs Perfectly
Dost
This fruit forward sauce has elements of sweet from the pineapple and mango, but packs in a punch with the red chili flakes and roasted Serrano peppers. 🌟 Key Features: Heat Level: ⭐⭐⭐☆☆ (Medium) Primary Ingredients: Mango, Pineapple, Serrano Chili, White Vinegar, Flavor Profile: Sweet n Spicy Perfect With: Paani Puri, Greek yogurt, dips 👨🍳 Chef's Favorite: This is ideal on your charcuterie board!