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.
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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