Nothing better than home grown, home made pesto
1 cup of basil leaves
2 cups of parsley leaves
(washed and spun dry)
3 cloves of garlic minced
1/2 cup of olive oil or less
1/2 cup of grated Parmesan cheese
8 oz of fusilli noodles cooked al dente in salted water
I like using fusilli for pesto, because the herb mixture
gets caught up nicely in the spirals
(mine are gluten free made from chickpeas)
begin cooking your noodles, meanwhile
put half of the olive oil in the bottom of a blender
add the basil and parsley leaves
add the minced garlic
drizzle in enough olive oil to get the mixture to blend
you may have to push down the leaves with a spatula
pour mixture over the cooked and drained noodles
add the grated Parmesan cheese
toss gently and serve immediately.
Since you're using fresh, uncooked herbs in this recipe
check out the links for these herbs.
Be well.
Lovely sounding and nutritious.
ReplyDeleteHi Barbara, thanks, I was so surprised at how nutritious parsley is.
DeleteSounds wonderful, Linda. I love pesto, but it's something I've never made myself. A friend used to make hers and give us some. It was very good.
ReplyDeleteHi Rian, thanks, I used to buy it but for some reason store bought started not agreeing with me (I think it was the oil they used). It is so easy to make for a quick meal. My parsley was getting so large, I cut it down by half and it can keep growing. The basil wasn't doing as well that's why only one cup.
DeleteYum.
ReplyDeleteHi Sue, thanks, it's rather rich with all that oil so I try to have it only occasionally but I do love it.
DeleteI've never made it myself, but have had good homemade. Never found a commercial one I really liked until I started buying the Kirkland brand from Costco. Yours sounds really good with the added parsley. I like the fusilli for the same reason you mentioned.
ReplyDeleteHi Barbara, thanks, most brands aren't half as good as home made. Mine was so green I was amazed, I think the parsley has more chlorophyll than when just using all basil.
DeleteI used to have basil, rosemary, parsley, mint, oregano, and thyme growing...but no longer. I have one small Italian (flat-leaf) parsley plant left.
ReplyDeleteIt's a long time since I've made pesto, too.
Hi Lee, thanks, I have a lot of herbs growing but the parsley and basil have to be replanted each year.
ReplyDeleteA while back, I found a pesto recipe in "Essentials of Italian Cooking," and decided to grow my ingredients.
ReplyDeleteI had been a pesto addict before, but after that, I was just ravenous for it! There is *nothing* quite like fresh, home made pesto! And you're absolutely right. The fusilli is the best with it!
Hi Shellhawk, thanks, i will have to check out essentials of Italian cooking. Many years ago I made an Eggplant Parmesan for a potluck a friend's Italian family gathering. Much to my chagrin, the matriarch said my Eggplant Parmesan was better than hers. I was slightly embarrassed and wondered what to do. I had found the recipe in an authentic cookbook. I ticked off the ingredients and methods and she nodded her head and when I got to the end she couldn't discern a difference in methods or ingredients. Then she asked what kind of tomatoes I had used. I said home canned, she said that's it. Home grown has the best flavor.
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