Tomato and Basil Pesto Pasta PRINT
Pesto is very simple to make, if you have a food processor. I like to freeze it in an ice cube tray and then store in a ziploc bag. Pesto makes an excellent and quick pasta sauce!
For a quick dinner, cook your favorite pasta and add whatever protein you like— cooked chicken, pasta, sausage…
I like to use fresh mozarella and cherry tomatoes to make my version of Marguerita pasta, because we love Marguerita pizza.
|To make homemade basil pesto:|
|2||cups fresh basil leaves, packed|
|½||cup freshly grated Parmesan-Reggiano or Romano cheese|
|½||cup extra virgin olive oil|
|⅓||cup pine nuts or walnuts|
|3||medium sized garlic cloves, minced|
|Salt and freshly ground black pepper to taste|
|Special equipment needed: A food processor|
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.