As summer rolls around it’s time to start thinking about food that is a little lighter and fresher than those heavy winter meals we rely on to keep us warm and comforted. Pasta is one of those dishes that easily translate into summer with a quick change from rich tomato sauces to vibrant green pestos. This homemade pesto is a breeze to make and the flavours are absolutely spot on. Once your pesto is done you can store it in the fridge for a couple of weeks and use it for all sorts of things. Stir it through pasta and spaghetti, spread it on toast, or use as a dip with some cheese and crackers. For a delicious dinner, try mixing it with pasta shells and a little fried mushroom and bacon. Toss through some fresh rocket just before serving and dig in!
- 1 cup fresh basil leaves
- 2 tablespoons pine nuts, toasted
- 1 garlic clove, crushed
- 2 tablespoons grated parmesan cheese
- 1/4 cup extra-virgin olive oil
- Shaved parmesan cheese, to serve
- Salt flakes, to season
- Cooked pasta, to serve
1. Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain. Return to pan.
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2. Meanwhile, process basil, pine nuts, garlic and parmesan, scraping down sides occasionally, until almost smooth.
3. With motor running, add oil in a slow, steady stream. Process to combine. Season with salt and pepper.
Add pesto to pasta. Toss to combine. Serve
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