Basil Pesto Pasta
Preparation time approximately 25 minutes
Basil is commonly used fresh in cooked recipes. It is generally added at the last moment, as cooking quickly destroys the flavour. Tear rather than chop. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water.
|500g||Pasta of your choice|
|½ cup||Toasted pine nuts or cashew nuts|
|2 cups||Fresh basil leaves, washed and stemmed and finely packed|
|1 cup||Olive oil|
|¾ cup||Fresh grated parmesan cheese plus more for garnish|
|1 tsp||A.Vogel Herbamare® Original seasoning salt|
Cook the spaghetti or other pasta in large pot of salted boiling water according to package directions or until al dente.
Add basil and olive oil and pulse just until a paste forms.
Add cheeses, salt and pepper and blend until smooth.
Toss the hot pasta with the pesto in a large bowl and add reserved cooking water ¼ cup at a time or until saucy.
Top with fresh tomato slices, season with more salt and pepper and garnish with more parmesan cheese.
- · Dollop on a baked potato instead of butter
- · Use as a spread instead of mayo for a chicken sandwich
- · Make it a savoury addition to your morning omelette
- · Mix with tuna for a Mediterranean style salad on greens
- · Plop into a creamy tomato soup with chunks of mozzarella cheese for a slurpy caprese