Sunday, October 12, 2014

Presto Pesto

I love fresh herbs. My favorite recipe is for fresh garden pesto.
1 box of Whole Grain Pasta cooked
1 small box of grape or cherry tomato's
1/4 cup pine nuts lightly toasted
1/4 cup of olive oil
1/4 cup of grated parmesan cheese
3 cloves of Garlic minced
2-3 cups of basil leaves
Begin by lightly toasting the pine nuts in a Tablespoon of Olive Oil. Set aside. Place washed basil leaves into a food processer. Pulse 3-5 times and slowly add the olive oil. Add the garlic and pulse. The texture should be smooth but not creamy. Combine all remaining ingredients in a boil with the cooked and cooled pasta. Use sun dried tomatoes for a deeper flavor.


  1. Pesto is one of my favorites, but I've never actually made it myself. I'll have to give it a try!

  2. I've never tried putting tomatoes in pesto before. I'll have to try that! My pesto always needs more liquid so maybe that'll do the trick!