|5 min||15 min||6|
|1 bunch||Basil, fresh|
|1/4 cup||Pine nuts, dried|
|1/3 cup||Extra virgin olive oil|
|2 tbsp||Parmesan cheese, grated (or nutritional yeast, to taste)|
|341 gm||Pasta, fettuccine, whole-wheat, dry (or gluten free pasta)|
1. Combine basil, garlic, pine nuts, oil and cheese in a blender until a thick paste forms.
2. Cook pasta according to package directions, return to pot and stir in the pesto.
I usually freeze leftovers in an ice cube tray.
It is very handy to have cubes of pesto in the freezer for future pesto meals or to throw into soups or even salad dressing.
Sauté some zucchini or bell peppers for extra nutrients