Recipe - Pesto with fresh pasta

For some reason, pesto screams summertime to us. Maybe it's because it's best made with the freshest herbs you can get your hands on. Maybe it's because you can make it without turning on the oven. Maybe it's because it pairs so well with just-picked tomatoes.

Whatever the reason, we think you should be making pesto at home. It's one of those things that looks difficult and impressive - oooh, you made pesto from scratch? - but is actually super simple. You barely even need to measure the ingredients and it's nearly impossible to mess up.

Here is our "secret" family pesto recipe:

3 cups packed fresh basil leaves; the more the better so pack it in there

2 cloves fresh garlic

1/2 cups pine nuts, walnuts, or almonds, or a combination (optional)

3/4 cup packed fresh chopped parsley

3/4 cup fresh grated parmesan cheese

1/2 cup olive oil

1/4 cup melted butter

salt to taste

Using a food processor, drop the garlic in with the blades running. Turn it off and add the remaining ingredients. Blend into a smooth paste. Done!

Spoon the pesto over your favorite Garden of Esther fresh pasta (prepared according to package directions), either hot or cold. Arrange a few slices of garden tomatoes or a handful of sliced cherry tomatoes on top, sprinkle with additional parmesan and dinner is served!

Treasure Coast fresh pasta
Spinach rigatoni with pesto and tomatoes - super refreshing and super healthy!

If there's any pesto left over - which is rare - cover it with plastic wrap, pushing the wrap onto the surface of the pesto and pressing out all the air bubbles; refrigerate. Like an avocado, the pesto will turn brown overnight if exposed to the air. It will still be fine to eat but it won't look so pretty anymore.

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