4 servings
Ingredients
- 2 cups fresh basil leaves, tightly packed
- 3/4 cup shredded parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/2 cup pine nuts or walnuts
- 2 garlic cloves
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pasta: I prefer penne or rigatoni (I made homemade rigatoni for this dish)
- Additions: ricotta, grape tomatoes, pine nuts
Directions
Wash and dry the basil leaves.
Place basil into a food processor, add cheese, nuts, garlic cloves, lemon juice, olive oil, salt and pepper. Process until smooth.
Season with more salt to taste, if desired.
Boil water and cook pasta. Drain.
Mix pesto with pasta and tomatoes. Divide pasta into bowls. Add 1-2 dollops of ricotta per bowl of pasta. Top each bowl with pine nuts.
Recipe originally found on Natasha’s Kitchen.
I made the pesto from homegrown basil. I also made homemade rigatoni utilizing my pasta attachment on my KitchenAid.
Nicole Flips for Food 