I posted Kale Pesto and Sunflower Seed Kale Pesto few times ago, and this is another Pesto recipe using only basil leaves, actually sometimes I like to add spinach because it helps the pesto stay green longer. For the pesto you will need;
Ingredients:
- 2 cup fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts, I used toasted sunflower seeds
- 1/4 cup grated parmigiano reggiano / parmesan
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 2 tbsp water or as needed
- salt to taste
Directions:
Blend all ingredients in a food processor, store in jar, layer with olive oil on top. It can be stored in a fridge for about a week.
To make the pasta, cook the pasta by following the instruction package. Toss the cooked pasta with pesto sauce, add sliced tomatoes, olives, and avocado on top. Enjoy!
* 1 portion pasta is about 1/2 cup dry short pasta and about 1/2 inch diameter dry long pasta
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