Garden Fresh Pesto Pasta

I LOVE PASTA. Who doesn’t?!

I love pasta even more when it’s topped with cheese and pesto!

Upon moving into our house, one of our top priorities this year was to plant a garden. It’s been planted for a couple of months now and goodies are just starting to grow, including radishes, lettuce and herbs.

One of my favorite herbs is basil. We were anxious to see it sprout to we could incorporate it into our favorite pizza and pasta recipes.

This past weekend we made our own pesto and it turned out GREAT. It’s extremely easy to make, and the ingredients are very well known, but here is the recipe if you want to try!

What you’ll need:

Fresh pasta of your choice

Chicken (optional)

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts (or walnuts, pine nuts are expensive!)
2/3 cup extra-virgin olive oil
Pinch of salt and freshly ground black pepper
1/2 cup freshly grated parm

Combine basil, garlic, and nuts in a food processor and run until coarsely chopped.

Add olive oil and continue to process until the oil spreads and the pesto is smooth. Add pinch of salt and pepper.

Put pesto into serving bowl and mix in cheese.

You can also freeze any leftover pesto in an air-tight container with some oil drizzle on top. It keeps for about 3 months.

We barbequed a couple of chicken breasts and cooked fresh linguine to mix with the pesto.

A delicious, easy & fresh dinner for any time of year!

– Brynn


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