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Spring Herb Pesto and Pasta PRINT
I had some leftover cooked pasta and I wanted a fast sauce for dinner. I cut fresh Italian parsley and fresh marjoram from my herb garden— blended with pine nuts, olive oil, garlic and parmesan cheese, this turned out to be a delicious option to using traditional fresh basil.
Added to cooked pasta, with some fresh lemon zest and thawed peas— this turned into a beautiful Spring Pasta dinner in minutes!
Ingredients
| 4 | cloves garlic |
| ½ | cup pine nuts |
| 2 | cups fresh Italian parsley (or basil) |
| 1 | cup fresh marjoram |
| ½ | cup olive oil |
| ¼ | cup grated parmesan cheese |
| ¾ | tsp. sea salt |
| Optional: fresh lemon zest (for garnishing pasta) | |
| ½ | tsp pepper |
Directions
Combine all ingredients, except for olive oil, in a food processor (or blender).
Puree, while slowly adding the olive oil.
This can be frozen, in an ice cube tray, and then stored in a zip-loc bag for quick seasoning to sauces or on pasta.
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