Do I need to remove the seeds from the orange before adding it to the pesto?

Yes, the recipe specifies to check for seeds and discard any from the peeled and roughly chopped orange before blending it into the pesto.

How do I achieve the right consistency for the pesto?

After blending the main ingredients, slowly add the olive oil with the machine running until smooth. For the pasta, use reserved pasta water a tablespoon at a time until your desired consistency is reached.

Why is it important to reserve pasta water for this recipe?

Reserving pasta water is crucial because its starchiness helps emulsify the pesto, allowing it to cling better to the pasta and create a smoother, more cohesive sauce.

Can I substitute the slivered almonds in the pesto?

While slivered almonds provide a specific texture and flavor, you could experiment with other nuts like walnuts or pine nuts, though the taste profile of the pesto would change.

How should I store leftover Orange Citrus Pesto Pasta?

Store any leftover pasta in an airtight container in the refrigerator. The pesto is best fresh, but leftovers can be enjoyed cold or gently reheated.

4 years ago

Orange Citrus Pesto Pasta
[Vegan]

TT By: Tiffani Thompson and Larone Thompson

Author Bio

Indulge your taste buds with the creamiest, dreamiest, most deliciously drool-worthy noodle dishes. Tiffani and... Read More

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A vibrant plate of Orange Citrus Pesto Pasta, featuring rotini coated in a bright green basil and orange pesto, garnished with fresh basil leaves.

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Discover more recipes with these ingredients

Orange Citrus Pesto Pasta [Vegan]

Dairy Free

Vegan

With this recipe we wanted to create a fun play on pesto that really kicks up the bright, fresh citrus angle. The addition of a whole orange balances out the lemon juice, rounding out the flavors and preventing it from tasting too tart. By swapping out the customary pine nuts...

Credit:

Reprinted with permission from Noodle Worship by Tiffani & Larone Thompson. Page Street Publishing Co. 2022. Photo credit: Becky Winkler.

1/2 cup (12 g) fresh basil leaves
1/2 cup (54 g) slivered almonds
1 teaspoon chopped garlic
1 orange, peeled and roughly chopped (check for seeds and discard any)
Juice of 1/2 lemon
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup (60 ml) extra-virgin olive oil
10 oz (283 g) dried rotini

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How to Prepare Orange Citrus Pesto Pasta [Vegan]

In a food processor or blender, place the basil, almonds, garlic, orange, lemon juice, salt and pepper and pulse until finely chopped, making sure to scrape down the sides a few times. With the machine running, slowly add the olive oil. Process until smooth, occasionally scraping down the sides, about 1 minute.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, stirring occasionally, according to the package directions. Scoop out and reserve 1 cup (240 ml) of the pasta water before draining the pasta and returning it to the pot. Add the pesto and stir to combine. While stirring, slowly add the reserved pasta water a tablespoon (15 ml) at a time until you reach your desired consistency.