So quick, so easy, so summery, and sooo good! Tonight we harvested our basil and decided to make some pesto!
First we cut, washed and dried about 6 -7 big stalks of basil! All this basil yielded about 3 and 1/2 cups (packed) basil leaves.
Get out the food processor (fit with blade) and start by adding 2 tablespoons of walnuts and 2 tablespoons of pine nuts along with 6 cloves of garlic (we like garlic)! Pulse a few times until garlic breaks down. Now, add basil leaves and salt (1/2 to 1 teaspoon) salt and fresh ground pepper. Put the top on the processor and measure out about 3/4 cup of good olive oil. While pulsing (or while machine is running) stream the oil into the processor through the feed tube slowly until combined.
Last, and about 3 minutes later (I said it's quick)... add about 3/4 of a cup of grated parmesean cheese and give it a quick pulse to combine!
WOW! This recipe made about 2 cups of mind blowing, super tasty basil pesto!! Now... how to eat this super tasty sauce? Dip with veggies, on pizza, on baugette with cheese... or how about on pasta with shrimp and tomatoes! Um... YES, please!
So, we cooked up some thick cut pappardelle pasta...
then we halved about 2 pints of cherry tomatoes!
Then we thawed one pound of shrimp and sauteed for about 2-3 minutes on each side, added the tomatoes and about half of a cup of the pesto and combined!
Finally add your cooked (al dente) pasta and another half cup (or more) of the pesto and toss to combine! WOW!!
Super fresh, blow your mind, basil pesto over pasta! You could add any fresh veggies you have! Tonight, we had tomatoes... and we LOVED it! Top with a little grated cheese and a sprinkle of pine nuts and transport your taste buds to pesto-heaven! You know your gonna love dinner when you "pick" it at 6 and eat a half hour later! YUM!
So quick, so easy, so summery, and sooo good! Tonight we harvested our basil and decided to make some pesto!
First we cut, washed and dried about 6 -7 big stalks of basil! All this basil yielded about 3 and 1/2 cups (packed) basil leaves.
Get out the food processor (fit with blade) and start by adding 2 tablespoons of walnuts and 2 tablespoons of pine nuts along with 6 cloves of garlic (we like garlic)! Pulse a few times until garlic breaks down. Now, add basil leaves and salt (1/2 to 1 teaspoon) salt and fresh ground pepper. Put the top on the processor and measure out about 3/4 cup of good olive oil. While pulsing (or while machine is running) stream the oil into the processor through the feed tube slowly until combined.
Last, and about 3 minutes later (I said it's quick)... add about 3/4 of a cup of grated parmesean cheese and give it a quick pulse to combine!
WOW! This recipe made about 2 cups of mind blowing, super tasty basil pesto!! Now... how to eat this super tasty sauce? Dip with veggies, on pizza, on baugette with cheese... or how about on pasta with shrimp and tomatoes! Um... YES, please!
So, we cooked up some thick cut pappardelle pasta...
then we halved about 2 pints of cherry tomatoes!
Then we thawed one pound of shrimp and sauteed for about 2-3 minutes on each side, added the tomatoes and about half of a cup of the pesto and combined!
Finally add your cooked (al dente) pasta and another half cup (or more) of the pesto and toss to combine! WOW!!
Super fresh, blow your mind, basil pesto over pasta! You could add any fresh veggies you have! Tonight, we had tomatoes... and we LOVED it! Top with a little grated cheese and a sprinkle of pine nuts and transport your taste buds to pesto-heaven! You know your gonna love dinner when you "pick" it at 6 and eat a half hour later! YUM!
Oh man! I would die for Pesto! Love it and even I can handle making it. :) Add shrimp to the dish and wow! :)
ReplyDeleteCuch... this was killer good! I give the basil and garlic all the credit! This pesto... with just the tomatoes and shrimp would be GF too... and delish!!!
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