Yesterday, I let the frozen pesto thaw out. Today I made a yummy spaghetti with pesto sauce for lunch. It still tasted fresh and vibrant. This pesto would also be a great sauce for a pizza, spread on a sandwich or spoon on top of grilled chicken or fish.
- 2 cups of fresh basil leaves (packed down)
- 1/3 cup of extra virgin olive oil
- 1/2 cup of pinenuts
- 1/2 cup of shredded parmesan cheese
- 1 tsp lemon juice
- 1/2 tsp kosher salt
- 1//8 tsp freshly ground pepper
*This should be enough sauce for 3/4 lbs. of pasta. Reserve a half cup of pasta water (make sure the water isn't too salty) and add it a few tablespoons at a time to the pesto and pasta while you are tossing it together. The pasta water adds the moisture needed to make the pesto coat the pasta evenly.
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