I have to say that I have had enough of all this cold weather and am ready for spring!! I mean come on, it snowed today for goodness sake. There is nothing like making a batch of my fresh homemade pesto to help perk one’s spirit up. The green color alone is so vibrant and makes me think of spring. Plus, my kids call them the “green noodles” and if that isn’t cute, I don’t know what is!
This can be made in big batches and placed in the freezer ( which I often do ) and is fabulous paired with fish, chicken, or on it’s own with a big salad. It is so quick, easy, gets dinner on the table fast and taste so much better than any store bought version of pesto.
1 lb spaghetti gluten free ( I personally like organic tinkyada brown rice ) or regular pasta
4 cups fresh organic basil
2 cloves fresh organic garlic
1 cup grated parmesan reggiano
1/2 cup extra virgin olive oil
1/2 cup raw pine nuts
1 tsp sea salt
fresh ground black pepper
In a powerful blender ( I use a Vitamix but most blenders will work well ), place basil, parmesan reggiano, pine nuts, sea salt, and black pepper. Place the blender on medium and begin to gradually add the olive oil. Blend until smooth and all ingredients are fully combined. Take a large spaghetti pot and fill with cold water and a pinch of salt. Bring water to a boil and add pasta. Cook approx. 10-12 minutes ( depending on pasta ) till al dente. Drain pasta water and immediately add 3 to 4 tbs of pesto. Toss until pasta is fully coated with pesto. Serve immediately with generous amounts of grated parmesan reggiano. I like mine with fresh tomatoes and a squeeze of fresh lemon juice. Store left over pesto sauce ( as you will not use all of it ) in an air tight container and save for another use. It is fantastic as a sandwich spread, a marinade for fish or chicken or to freeze for another time. I generally double the recipe and freeze the second batch.