Garden Pesto Pasta

Garden Pesto Pasta
Serves 6
This Garden Pesto Pasta is the perfect summertime dish.
Write a review
  1. 3 cups tightly packed fresh basil leaves
  2. 5 cloves garlic
  3. ½ cup toasted pine nuts, walnuts, or pecans
  4. ½ cup grated Parmesan cheese
  5. 2 tablespoons grated Pecorino Romano cheese
  6. ⅓ cup extra-virgin olive oil
  7. ¼ teaspoon salt
  8. ⅛ teaspoon ground black pepper
  9. ¾ pound spaghetti, cooked and drained
  10. Garnish: fresh basil leaves and shaved
  11. Parmesan cheese
  1. To the work bowl of a food processor, add basil and garlic. Pulse until minced, 2 to 3 times. Add nuts and cheeses, and pulse 2 to 3 times.
  2. With the food processor running, add olive oil in a slow steady stream until mixture is smooth. Stir in salt and pepper. Taste and adjust seasonings if necessary. Refrigerate in an airtight container up to one week. Serve with spaghetti, and garnish with basil and Parmesan, if desired.
Louisiana Cookin


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.