Wednesday, December 11, 2013

pesto pasta purses

Lazy/easy meal alert here: Trader Joe's pre-made pastas are heaven and continue to make my life so easy when I am just too tired to spend hours in the kitchen. I put my own spin on these by making homemade pesto and roasting fresh veggies on the side.

2 cups fresh basil leaves
3 tbsp grated parmiggiano reggiano
1/2 cup pine nuts, pan roasted until slightly golden brown
2 garlic gloves, pan roasted in olive oil on low heat
salt and pepper for seasoning
olive oil to drizzle in (about 1/2 cup)

tip: slowly roasting the garlic prior to mixing helps to avoid the raw, overpowering garlic taste you get in some pestos
  • place all ingredients except olive oil in food processor, blend together and slowly drizzle in olive oil until it starts to get slightly thinner and you can see all of the garlic, pine nuts and basil broken down and chopped
  • taste for seasoning and add more salt, pepper or cheese accordingly
  • serve or place in container, drizzle more olive oil on top, then cover in plastic wrap, pressed down on the pesto to prevent browning.
 tip: refrigerate for about a week or freeze for up to 3 months

 pasta & veggies
  • roast veggies with salt pepper, olive oil
  • boil pasta then combine with pesto, sprinkle with more parmiggiano reggiano and serve with veggies on the side

1 comment:

  1. I will definitely roast my garlic from now on. Thanks for that tip!!!