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The Best recipe with fresh basil

Fresh Basil & Garlic Pasta with Lemon Zest

4.7 from 831 votes

A vibrant, fresh pasta dish featuring homemade dough infused with basil and garlic, paired with a bright lemon-garlic sauce. Perfect for a light yet flavorful meal.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Dough

• 2 cups (250g) all-purpose flour
• 1/4 cup (60ml) cold water
• 1/2 tsp salt
• 1 tbsp fresh basil leaves (finely chopped)

For the Sauce

• 1/2 cup (120ml) extra-virgin olive oil
• 3 cloves garlic (minced)
• 1/4 cup (60ml) fresh lemon juice
• 1/4 cup (60ml) grated Parmesan cheese
• 1/2 cup (120ml) tomato passata
• 1 tbsp fresh basil leaves (chopped)
• Salt and black pepper to taste

For Garnish

• Fresh basil leaves (for garnish)
• Lemon zest (for garnish)
• Extra grated Parmesan cheese

👨‍🍳Directions

1. 1
   In a large bowl, combine flour, salt, and chopped basil. Gradually add cold water while mixing with a fork until a shaggy dough forms.
2. 2
   Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Cover with a damp towel and rest for 30 minutes.
3. 3
   Preheat oven to 200°F (95°C) for drying pasta (optional). Roll the dough thinly using a pasta machine or a rolling pin. Cut into desired shapes (e.g., fettuccine or tagliatelle).
4. 4
   Cook pasta in salted boiling water for 2-3 minutes until al dente. Reserve 1/2 cup pasta water before draining.
5. 5
   In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in tomato passata, lemon juice, and Parmesan. Simmer for 5 minutes.
6. 6
   Toss cooked pasta in the sauce, adding reserved pasta water as needed to create a creamy consistency. Stir in chopped basil and season with salt and pepper.
7. 7
   Garnish with fresh basil leaves, lemon zest, and extra Parmesan cheese. Serve immediately.

🔧Equipment

• Mixing bowls
• Rolling pin
• Pasta machine or rolling pin for manual rolling
• Large skillet
• Fine-mesh sieve
• Whisk
• Baking sheet (optional, for drying pasta)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 3❤️Cholesterol: 25🧂Sodium: 750🌾Total Carbs: 55🥦Dietary Fiber: 4🍬Sugars: 6🥩Protein: 16

📝Notes

Tips

• For extra flavor, add a pinch of red pepper flakes or a splash of white wine while sautéing garlic.
• Use high-quality olive oil for the best taste and health benefits.
• If the sauce is too thick, add a splash of pasta water to loosen it.
• Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of water.

Variations

• Add cherry tomatoes or sun-dried tomatoes for extra sweetness and texture.
• Swap Parmesan for Pecorino Romano for a sharper flavor.

❓ Frequently Asked Questions About Fresh Basil & Garlic Pasta with Lemon Zest

What is the best way to prepare fresh basil before using it in my recipe?

Fresh basil should be gently rinsed under cold water to remove any dirt or debris, then patted dry with a clean kitchen towel or paper towels. For a more thorough cleaning, you can submerge it in cold water for 30 seconds and shake off excess water. Trim the stems to the desired length, and if using whole leaves, consider lightly crushing them with your fingers to release more aromatic oils before adding to the dish.

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Can I substitute dried basil for fresh in this recipe, and if so, what’s the approximate ratio?

Yes, you can substitute dried basil, but the flavor and aroma will be much milder. A general rule is to use 1 part dried basil to 2-3 parts fresh basil by weight. For example, if your recipe calls for 2 tablespoons of fresh basil, use about 1 teaspoon of dried basil. Keep in mind that dried basil loses its potency over time, so always check the freshness before using it.

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How long can I store fresh basil, and what’s the best way to keep it fresh longer?

Fresh basil typically lasts 5–7 days in the fridge when stored properly. To extend its shelf life, place the stems in a glass or jar filled with about an inch of cold water, cover loosely with a plastic bag, and refrigerate. Change the water every few days. Alternatively, wrap the stems in a damp paper towel and store in an airtight container in the fridge. For longer storage, you can also freeze basil—chop it finely, spread it on a tray, and freeze until solid, then transfer to a bag for up to 6 months.

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Why does my basil taste bitter or overly strong, and how can I avoid this?

Bitter or overly strong basil flavors often come from overripe, wilting leaves, or improper handling. To avoid this:
– Use young, tender leaves—older basil can be more bitter.
– Avoid overcooking—basil loses its delicate flavor when exposed to high heat.
– Balance with other ingredients—acidic elements like lemon juice, vinegar, or tomatoes can brighten its flavor.
– Wash just before using—excess moisture can make leaves bitter.
– Use in moderation—start with small amounts and adjust to taste.

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How can I incorporate fresh basil into dishes that don’t traditionally include it?

Fresh basil is incredibly versatile and can elevate many dishes beyond Italian cuisine! Try these creative ideas:
– Garnish for soups (like tomato or gazpacho) or salads (e.g., arugula, cucumber, and feta).
– Infuse olive oil or vinegar by steeping chopped basil in warm oil or white wine vinegar for a few hours.
– Add to grilled meats (like chicken or shrimp) or fish for a fresh, herbaceous twist.
– Blend into pesto with nuts, garlic, and Parmesan for a non-traditional twist.
– Use in desserts—sprinkle over fruit salads, ice cream, or even dark chocolate for a subtle herbal note.
– Enhance marinades for meats or tofu by mixing with soy sauce, honey, and a splash of citrus.