Last night I made pesto for dinner, my mom & I are obsessed with it. The best time of the year to make pesto is summer because it is easy to find the fresh herbs, I still make it in the colder months but I usually have to run around to find some of the ingredients. I got this recipe from a friend & modified it so it is nut free, as I am allergic to nuts. This recipe not only tastes amazing, but smells amazing too, last night our entire kitchen smelled of parsley & basil, which I loved.
Ingredients:
1 cup basil, packed
1/2 cup parsley, no stems
1 large clove garlic
1/2 cup parmesan cheese
1/4 cup olive oil
1 lb. pasta*
*I used Wegman's Brand Gluten Free Fusilli, as my sister & I cannot have wheat.
Instructions:
-Rinse & dry basil & parsley.
-Put basil, parsley, garlic, & parmesan in a food processor. Pulse ingredients in the food processor until ground. Do not ground too much.
-Add olive oil & pulse until it is the consistency of soft butter.
-Cook pasta to your liking, & drain.
-Pour pesto over pasta & mix well.
-Garnish with additional parmesan.
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