For me, basil is the ultimate green. It’s flavor is so radiant and it can uplift any dish, both in flavor and looks. It is definitely the most essential Italian ingredient. I used to always buy jars of Pesto paste, and then one day decided to try it for myself.
I can not believe how easy it is and how much better it tastes fresh and straight from the kitchen. Best part is that you are totally in control of all the flavors. Sometime I’ll like it a little more cheesy and so i’ll sprinkle some more parmesan in. And sometimes I’ll need it a little more green so I’ll just add one bunch of spinach. Yes, my recipe has spinach in it since it adds that green color and at the same time settles the rich taste of basil.
What shape of pasta you use is completely up to you. However, I like how spiral pasta looks drizzled in green pesto 🙂
Here we go…
Pesto Pasta
Ingredients
- For pesto:
- 3 cups fresh basil leaves (washed and dried)
- 1 and 1/2 cup pine nuts (keep a handful for decoration)
- 4 garlic cloves (crushed)
- 2 bunches spinach (washed and dried, cut off stems)
- 1 cup grated parmesan cheese (keep a handful for decoration)
- 1 cup olive oil
- 1/2 cup cooking cream (if adding to cooked pasta)
- Salt and spice to taste
- Pasta of your preference
- 1 TB oil
- 1 TB salt
- 1 TB butter
Directions
- Step 1 Blend all ingredients together in blender (basil, pine nuts, garlic, spinach, parmesan
- Step 2 Slowly add in olive oil in the end and mix
- Step 3 If you want to serve it on cooked pasta, right before serving warm the mixture on low heat and slowly add in cooking cream. Keep on low heat until warm enough.
- Step 4 On the side prepare your pasta by boiling water with 1 TB of salt and 1 TB of oil. Cook according to instructions on packet.
- Step 5 Serve with parmesan cheese on top and cooked pine nuts (cooked in 1 TB butter until browned)
