Pesto Pasta

I LOVE pesto so this time of year when basil is growing like weeds and my CSA supplied me with TON of fresh garlic, I make pesto. Any extra amount I freeze for a later date.

Fresh Basil Pesto Recipe

from Simply Recipes

Prep time: 10 minutes


2 cups fresh basil leaves, packed

1/2 cup freshly grated Parmesan-Reggiano or Romano cheese

1/2 cup extra virgin olive oil

1/3 cup pine nuts or walnuts

3 medium sized garlic cloves, minced

Salt and freshly ground black pepper to taste

Special equipment needed: A food processor (Check’s sales on Cuisinart food processors)


1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with whole wheat pasta, or over baked potatoes, or spread over toasted baguette slices.

See some of my other favorite uses for pesto here.

Yield: Makes 1 cup.

I grilled up chicken, sliced uptomatoes, and cooked up whole wheat angel hair to combine with the pesto for a delish dinner.

Check out for info on the 31 Heroes WOD this Saturday!

Until next time…

look good, feel good, do good

One thought on “Pesto Pasta

  1. Glad to hear you freeze pesto and it works well. We are trying it for the first time this year, as we have a plethora of basil! It's so delicious I can't let it go to waste!

Leave a Reply

Your email address will not be published. Required fields are marked *