Pesto is amazing. For someone like me who loves pasta but isn’t a huge fan of traditional tomato-based pasta sauces, pesto (along with alfredo, which I will post later) is my saving grace. It’s fresh-tasting, spicy, creamy and flavorful, and it’s versatile as well! I’ve been known to scramble up a couple of eggs with a tablespoon of pesto, for a basil and garlic kick to an old breakfast standby.
The best part about pesto is that it’s so easy to make, you’ll wonder why you ever bought it at the store.
Great with mini farfalle…
Chicken and fresh fettucine…
Chicken and cellentani, with a couple of stuffed mushrooms on the side…
And even scrambled eggs!
- 2 c fresh basil leaves
- 1/4 c grated parmesan cheese
- 1/2 c olive oil
- 3 tbsp pine nuts
- 3 garlic cloves (or more, if you want!)
- kosher salt
In a food processor, chop garlic and pine nuts finely. Add basil leaves and chop, streaming in olive oil a little at a time. Add parmesan cheese, and salt to taste. It is THAT easy.