Recipe: Pesto Pasta

A good pesto is one of those universal sauces that basically makes everything better. Also, I find pesto is a good go-to for any season — the fresh basil is bright enough for warmer seasons, but the fatty pine nuts makes it a grounding compliment to a colder day, too.

Sarah, our helper, turned me onto this pesto recipe, but we changed it up a bit (per usual) and combined it with a delicious angel hair chicken ordeal.

Really, though, you could use any pasta — I just love a good angel hair for the warmer months! Also, feel free to take out the chicken with fish, or nix it altogether for a vegetarian delight.

Enjoy!

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INGREDIENTS

• 1 cup toasted pine nuts

• 2 TB fresh lemon juice

• 1 garlic clove

• 1/4 tsp salt

• freshly ground black pepper

• 3 cup basil leaves

• 1/4 cup extra virgin olive oil

• 1/4 cup freshly grated parmesan (optional)

• any pasta that you prefer — I like penne or angel hair

• Optional: chicken breast or salmon

DIRECTIONS

1. Get a large pot of water and bring to a boil.

2. While water is heating, pulse the nuts, lemon juice, and garlic in the food processor until they’re finely chopped.

1. Add the basil and pulse again.

2. Next, drizzle in the olive oil with the food processor blade still running.

3. Finally, add grated Parmesan cheese and process briefly until combined.

4. Cook pasta, strain, and add pesto mixture to the pasta.

5. Enjoy!