When it comes to pasta, I have always preferred the tomato-based sauces over anything creamy or cheesy, and that includes pesto. Never mind the fact that traditional pesto contains parmesan cheese, just the thought of a green pasta sauce is unappealing to me. But Phil happens to be a massive fan, and I'm sure he's completely sick of all the tomato sauces we've been having with our pasta lately. And by the way, pesto is a great way to incorporate more greens into your diet. The freshest basil (and in this recipe's case, some fresh parsley too) makes the tastiest sauce. And it's so easy to make - all you need is a food processor or powerful blender, and then all you need is some cooked pasta. For last night's dinner, we had some gluten-free macaroni with our pesto.
Perhaps there is room for some green sauces in my pasta repertoire after all!
Makes approx 1/2 cup of pesto; keeps in refrigerated sealed container for 2 days
- 2 1/2 cups fresh basil leaves
- 1/2 cup fresh parsley leaves
- 2 cloves garlic, roughly chopped
- 3 tbsp pine nuts
- generous pinch of coarse sea salt
- 2 tbsp extra virgin olive oil
- Combine the basil, parsley, garlic, pine nuts, and salt in a food processor or blender until well combined.
- Add the olive oil until smooth (drizzle in more oil if needed).