Basil Pesto & Pasta
Adapted from “Joy of Cooking” by Deborah Cadigan
My favorite way to use this is on a mix of colored veggie spiral pasta with cherry tomatoes. With the addition of some chicken strips, it’s a complete entrée. Enjoy!
|1 ½ cup fresh basil leaves|
|2 cloves garlic|
|¼ cup NOW Real Food® Pine Nuts*|
|3/4 cup parmesan cheese|
|3/4 cup Ellyndale Organics™ Extra Virgin Olive Oil|
- Put the first three ingredients in food processor until pureed, then add parmesan cheese until thick.
- Add olive oil until consistency of creamed butter.
- Put in glass jar and cover with a thin film of oil to stop the beautiful green color from turning brown. Will keep in refrigerator for a few weeks or can be frozen until needed.
Note: All ingredients can be slightly adjusted to taste, like more or less garlic, and also you can use up to ½ cup parsley for each cup of basil used or use some romano or asiago cheeses, as well.
*NOW items available at your local health food store