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.