It’s so satisfying to go clip fresh herbs from the garden. I finally had enough basil to make a batch of Pesto. I make this Simple Pesto Pasta Recipe several times during the summer months. Lots of garlic and Parmesan plus a squeeze of lemon is the secret to the best Pesto!

Pesto will keep in the refrigerator for a couple days and you can even freeze it if you’d like. I use Pesto on pasta and veggies. Have you tried that?

Start by adding two cups of fresh basil leaves to your blender. Next I add lots of garlic. If you are sensitive to garlic, try lightly sauteing in for a few minutes in olive oil. Lots of Parmesan and salt goes in next, followed by a squeeze of lemon. Pulse a few times and then slowly drizzle the olive in your mixture.

I used Felicetti pasta for today’s dinner. The shape creates the perfect vessel for holding the Pesto.

Pulse until you reach desired consistency. Add extra olive oil if needed and then taste to check the flavor.

Easy Pesto Pasta

Print

Ingredients

• 2 cups fresh basil
• 2 or three garlic cloves
• 1/2 - 3/4 cup Parmesan cheese
• 1/2 cup pine nuts
• salt and pepper to taste
• 1/2 lemon - juice only
• 1/2 cup olive oil

Instructions

1. In a food processor, add basil leaves, garlic, Parmesan cheese, 1/2 cup pine nuts. Blend.
2. Slowly add olive oil and continue to blend until ingredients are incorporated.
3. Add to pasta. Store leftover Pesto in a glass container. Stays fresh for a couple of days;.

Notes

I use pesto on pasta primarily, but it's also delicious on steamed veggies, eggs, etc..