Basil Pesto alone is reason enough to plant some fresh Basil in your garden this summer.
The first time I saw pesto salad, in my pre-foodie days, I was not impressed because it was, after all, green. And, I just didn’t eat things that were green back then.
My boss at the deli made me try some, and I was shocked…shocked that anything green could taste that good.
The pesto sauce in the recipe below can be used not only tossed on noodles as I describe below, but also as an alternate pizza sauce, or even as a filler in homemade ravioli. I even like it as a sauce on sandwiches, or in homemade Stromboli.
Enjoy!
Basil Pesto Pasta Salad
Ingredients
- 2 cups Fresh Basil Leaves (Approximately)
- 1 Small Onion
- 2-3 cloves Garlic
- 1/4 cup Walnuts, Pine Nuts, Almonds, or other nuts
- 1/4 cup Parmesan Cheese
- 1/8 cup Olive Oil
- 1/8 cup Lemon Juice
- 1 pinch Salt to taste
- 1lb Pasta, cooked ((rotini works best))
Directions
Step 1 | |
Blend all ingredients except pasta in a blender or food processor until smooth. |