Pesto Sauce with Pasta
Quick food-processor pesto of fresh basil, olive oil, pine nuts, Parmesan, garlic and salt, tossed with pasta and served hot or cold.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Sandra Mills's pesto is made in a minute in the food processor: fresh basil, olive oil, garlic, salt, pine nuts and fresh Parmesan. A few basil leaves, pine nuts and some Parmesan are held back and pulsed in at the end for texture.
Toss it with hot pasta. It is just as good served cold as a pasta salad.
Ingredients
- 1 cup of fresh basil leaves
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons pine nuts
- 1/4 cup fresh grated parmesan cheese
- 1 box of pasta
Instructions
- Reserve. Reserve a few basil leaves, pine nuts and some Parmesan cheese.
- Blend. Combine the rest of the pesto ingredients in a food processor and blend until smooth. Add the reserved items and blend for just a second, for texture.
- Toss. Cook the pasta according to the box. Toss the sauce with the pasta and serve hot or cold.
Tips
- Fresh garlic, 1 or 2 cloves, can replace the garlic powder.
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