Basil pesto, of course! Basil is a powerfully aromatic herb and a little goes a long way. Here is a simple recipe. Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. The pesto will more easily stay vibrant green and the flavor of the basil will still come through.

Ingredients

1 (16 ounce) package pasta

2 cups fresh basil leaves, packed (can sub half the basil leaves)

1/2 lemon (Squeeze the juice about 2 tablespoon)

1/2 cup freshly grated Feta cheese (about 2 ounces) (any preferred cheese will do)1/2 cup extra virgin olive oil

1/3 cup pine nuts (I preferred unsalted)

3 garlic cloves, minced (about 3 teaspoons)

Salt and freshly ground black pepper to taste

Chile (I like spicy food so i always put chile available in my fridge)

Tool needed: A food processor (blender)

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Procedure

Gather all the ingredients at hand.

Make a Basil Pesto Puree

Place the basil leaves, chile and nuts into the bowl of a food processor and pulse a several times. Slowly add the olive oil and the lemon juice. Add up some salt and freshly ground black pepper to taste. Adjust the taste according to your appetite.

While making a pesto, boil the preferred pasta in a water with salt.

When cook, drain and transfer to a large bowl, but set aside a bit of pasta water incase it turns dry.

Pour your pesto over cooked pasta and toss.

Serve hot. Enjoy!

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