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!
|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)|
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.