Can you think of a better combination than basil and pasta? Pesto never tastes as good as when the basil is fresh picked from the garden. It's like lunch in Tuscany on a summer's day.
I took a tip from Nigella Lawson and make my version of pesto deconstructed, for an even fresher taste. For a tangier pesto, try using Thai or lemon basil.
Prep Time: 15 hours, 00 minute
Cook Time: 30 hours, 00 minute
Ingredients:
- 2 Cups Fresh Picked Basil Leaves (packed)
- 1/2 Cup grated Parmesan or Romano cheese (optional)
- 1/2 Cup Extra Virgin Olive Oil
- 1/3 Cup chopped Pine Nuts or Walnuts
- 3 Garlic cloves, minced
- 1 T. Lemon Juice
- Salt and pepper to taste
- 1 lb. Cooked pasta
Preparation:
- Tear or chop the basil coarsely.
- Heat the oil in a deep skillet.
- Add the minced garlic, chopped nuts, lemon juice, salt and pepper and toss just until warm.
- Toss in the pasta and top with the chopped basil and cheese.
- Toss until well mixed and the basil is just slightly wilted.
Notes
- Pesto keeps, its surface covered with plastic wrap, chilled, 1 week.
- Substitute or mix in different herbs for basil, like parsley, cilantro, or mint.
