Pesto pasta is my go to recipe for something quick and fresh, especially during the summer when I have a beautiful basil plant growing outside on my patio. I make different versions of pesto pasta depending on what I have in my fridge. But this is the easiest basic pesto sauce, and then sometimes I would add sweet peas, spinach or other greens to have more veggies. Trust me this is a great way to hide the greens! Your kids won’t be able to tell the difference. Rastacook surely can’t.
- 4 cup basil fresh
- 3 cloves garlic crushed
- 1 Tbsp pine nuts
- 1/2 cup extra virgin olive oil
- 2 Tbsp Parmesan cheese
- 1 tsp salt
- 1 tsp pepper
- Place pine nuts on a baking tray and bake at 350 degrees for about 8-10 minutes.
- Wash and pat dry the basil leaves.Place all ingredients except olive oil in a blender. With the blender on, stream in the olive oil. Puree till smooth and desired consistency, adding more olive oil if needed.
If you would like to try adding other greens, start with 1/4 - 1/2 cup of edamame, spinach, or peas. You might need to add more olive oil to thin it out.
Calories: 184kcal | Carbohydrates: 1g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 416mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 857IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg
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