As summer starts to wind down, we have basil coming out of our ears! Cindy has an herb garden and we love to find recipes that use these fresh flavor-enhancers – especially if it involves basil. As Cindy was browsing through cookbooks that she has collected over the years, she came across this easy pasta recipe that uses basil in a homemade pesto. Since we love pesto and pasta, we decided to give it a try! (And it was DELICIOUS. That’s right – so DELICIOUS that we had to use all caps to describe it!)
Basil Pesto Pasta | Junior League of Denver
The smell of this dish alone is to-die-for. The flavor is really the perfect mix of fresh ingredients. It tastes homemade, home-grown and is fabulous for summer entertaining. Even Peter, who is not a pesto-lover enjoyed this dish! As for the Nugget, he wouldn’t even look at it – but hey, he’s 8. He sticks to a diet that doesn’t involve things that are naturally green in color.
Here’s the recipe:
2 cups fresh basil
2-3 cloves of garlic
1 teaspoon salt
1/4 cup pine nuts
3/4 cup olive oil
1/2 cup freshly grated Parmesan cheese
2 tablespoons freshly grated Romano cheese
12 ounces vermicelli (we used Buitoni fresh Angel hair pasta)
Place basil, garlic, salt and nuts in blender. Blend at high speed until finely chopped. Add oil in a slow steady stream. Can be frozen at this point. Add cheeses and blend until smooth. Refrigerate if made ahead.
In heated serving dish, spread a couple of teaspoons of pesto in the bowl to release the flavors and coat the bottom of the bowl. Toss warm pasta with basil mixture until thoroughly coated. Sprinkle with Parmesan and serve immediately.
Nom. nom. nom.