Pesto Pasta with Bertolli Olive Oil

Among all the pesto pasta recipes, there are a few that don’t leave us indifferent.

Try our Basil Pistachio Pesto Pasta and Creamy Pesto Pasta with Bertolli Olive Oil.

Basil Pistachio Pesto Pasta

By Sua Park, of  @feedyourglow

Ingredients:

• 3 cups basil leaves, lightly packed
• 2-3 large garlic cloves
• 1/4 cup toasted pistachios
• 1 tablespoon fresh lemon juice
• 3-4 tablespoons nutritional yeast
• Pink salt and pepper, to taste
• 1/4 cup Bertolli Extra Virgin Olive Oil
• Filtered water, to thin
• 2 teaspoons lemon zest

Directions:

1. Place basil, garlic, toasted pistachios, lemon juice, nutritional yeast, toasted pistachios and a pinch of sea salt and pepper in a food processor then pulse until it becomes a paste
2. Drizzle in Bertolli extra virgin olive oil and process until smooth, scraping sides as needed.
3. Add filtered water until desired consistency, stir in lemon zest, then taste and adjust flavor, if needed
4. Store extra pesto in an airtight glass container and refrigerate up to 4-5 days or pour large batches into ice cube molds and store in the freezer for up to 1-2 months
5. Enjoy!

Creamy Pesto Pasta

By Lenny, of  @vegamelon

Ingredients:

• 1/3 cup Bertolli Extra Virgin Olive Oil
• 1/3 cup pine nuts, toasted
• 1-2 cups packed fresh basil
• 3 tablespoons nutritional yeast
• 3 cloves garlic
• 1 tablespoon lemon juice
• 1/2 tablespoon black pepper
• 1/2 tablespoon sea salt

Directions:

1. Place all the ingredients except olive oil in a food processor
2. Pulse to combine, then blend while streaming in Bertolli Olive Oil
3. Once the pesto mixture is smooth and well-incorporated, serve immediately
4. Enjoy!