Pesto Pasta
Cook Time: 15-20 min Culinary Skill: Easy  

2  tablespoons  coarsely chopped walnuts or pine nuts
3-4 garlic cloves, peeled
2 tablespoons extra-virgin olive oil
4 cups basil leaves (about 4 ounces)
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4-1/2 teaspoon salt (To taste)
1/2 teaspoon fresh ground pepper (To taste)
1 pkg. (8 oz.) thin spaghetti

Optional Ingredients
4 Grilled chicken breasts


Bring pot of water to a boil and add salt then add pasta until al dente. Toast pine nuts or walnuts and pour in food processor along with garlic cloves, basil, parmesan cheese, salt and about 1/2 of the olive oil.

Pulse the blender for 1-2 seconds and pour in the rest of the olive oil. Keep pulsing the blender until you a consistency in the below image. You will need to scrape the sides often during the blending.

Once complete, pour the pasta onto a plate; mix in the blended pesto mixture, and enjoy your meal.

This recipe is very easy but you need to be aware of a few things. I do not pour in all of the olive oil at one time into the food processor; actually I pour it in slowly so it will blend with the herbs and nuts. I use either walnuts or tosted pine nuts but make sure you cut each portion in half. Reference the picture below for ideal pesto.


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