We are eating a lot of this these days. Kinda tells you what did well in the garden.
It is becoming this:
Whole Wheat Pasta with Pesto.
Yummers...
Garlic Pesto
3 c. basil leaves (wash if they have been sprayed; I use a combination of curly basil and sweet basil)
3 T. pine nuts
1 clove garlic or 1/2 t. powdered garlic (or to taste)
Using a food processor, chop until blended. Mine is chopped until the pine nuts are fine little grains.
Add:
1/2 c. Extra Virgin Olive Oil
Mix until blended.
I put mine in a pasta bowl and then add the pasta to it. It seems to blend better. You can also add little butter to the pasta just before mixing it with the pesto. We put fresh Parmesan cheese on the individual servings, but you could add it to the pesto as well.
You can freeze this as well by spooning the mixture into ice trays, freezing, and then storing in a Ziploc or freezer container. When you are ready to use, set out and let thaw. Perfecta for marinara, too!
