LEARN HOW TO MAKE A FRESH BASIL PESTO PASTA RECIPE!
LAY HO MA!! My friends recently gifted me with some incredible fresh basil and cherry tomatoes, so I knew I just had to make some amazing basil pesto and tomato pasta. The thing I love about this dish is that it’s super easy to put together, especially if you make the pesto ahead of time. Join me in this episode and learn how to make a delicious basil pesto pasta from scratch! Let’s begin.
Ingredients:
BASIL PESTO:
3 cups fresh basil leaves
few sprig of parsley
2 pieces of garlic
1/2 tsp pink salt
1/4 cup cashews
pepper
1/2 cup olive oil
BASIL PESTO + TOMATO PASTA:
1/2 cup cherry tomatoes
2 cups dried pasta
drizzle of olive oil
1 green chili pepper
3-4 generous tbsp pesto
salt and pepper to taste
few leaves of basil
Directions:
1. Add the pesto ingredients into a blender and blend on medium high using the tamper if needed
2. Bring a pot of water to boil for the pasta
3. Slice the tomatoes in half
4. When the water comes to a boil, season with a pinch of salt. Then, add in the pasta
5. Stir occasionally and cook the pasta to package instructions
6. Keep 1/4 cup of pasta water and strain out the rest
7. Heat up a sauté pan to medium heat. Drizzle in some olive oil
8. Finely chop the chili pepper. Add in and sauté the pepper and tomatoes for about 1min
9. Add in the pasta followed by 3-4 generous tbsp of pesto. Add in the pasta water and season with salt and pepper
10. Stir for about 1min and plate. Garnish with some fresh basil and serve!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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LAY HO MA!! I hope you week is going well! If you’re new here, welcome! I’m glad you’re here. Pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today http://www.yeungmancooking.com happy cooking 🥳
Yam
Do the cashews need to be toasted??
I live on pasta, pesto and veggies, and have done for years. Never really realised it was vegan until recently, lol.
Beautiful video!
Hey, hey!
I have some pine nuts so how much should I use in this recipe?
Thanks!
Perfect recipe! So good. ❤️
Did he not use lime or lemon juice on pesto
I’m grateful to have discovered this talented gentleman. The presentation, music and easy to follow instructions are just wonderful. I’m hooked!
This looks like a recipe to keep. Love pesto pasta. Will try this for sure. Thank you.
You have generous friends
Can you make a video on why are you vegan?
What is the name of mixer?
Love this! Simple love this ..thank you handsome!💖🙏🏼
So gooooooodddd!!!
Such Awesome recipes!
Thank you so very much!!!!
a good practice is to freeze the basil this way the frost destroys the basil cells and releases the flavor and it keeps the basil cool in the mixer as it can get bitter if you use a mixer due to heat. thats why italians use a porcellan mortar instead of a mixer.
Pesto is a live saver. I always have a container in the fridge for those moments you don´t feel like cooking and want to make something quick. I understand you leave out parmesan cheese but pesto recipe does not have parsley.
The green chilies threw me off. But I'll try it. Thank you 🙂
Love the simplicity of your deliciously cooked food,another one to try,Thank you.
Now the search for that amount of basil…j need friends….until the next time
“I have really good friends, don’t die.”
Bruh
Amazing recipe👌🏽
i recommend adding lemon cest, almond butter, black pepper and avocados. also, pine or cedar nuts are the best (and most expensive) choice for nuts, but others go well to, especially walnuts and cashews.
I adore green pesto – gonna try this. How long does the pesto keep in the fridge for?