Pesto Pasta

Hello Readers and Happy Monday!

Are you sick of basic pasta salad. I am, and after this weekend and seeing all these boring photos and recipes for pasta salad I feel guilty for not telling you all about this sooner.

Photo by alleksana on Pexels.com

As you know herbs are thriving right now. Most are in season and you can find some delicious basil, parsley mint, scallions, cilantro you name it at your local farmers market.

So back to basic pasta salad- yea we are over it people, let’s not disrespect pasta anymore, it is time  re unite it with it’s traditional flavors like pesto.

My version of pesto is quick, has no nuts or cheese and can easily be stored.

Here is my Quick Pesto recipe.

Ingredients

  • 1 bunch of basil washed and trimmed
  • 1 bunch of parsley
  • 2 lemons, zested and juiced
  • 1/4 cup olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper

Preparation

Blend all ingredients together. This will last aa long time in the freezer so if you have any left over confidenlty freeze for 3 months.

Pesto pasta
Easily add some chicken, cheese or raw veggies to this pesto pasta and enjoy a new pasta salad!

Pro tip- Do not put oil in your pasta water while you cooking it. Your pesto will stick better.

Alright readers, thank you for hanging with me.

Until next time.

~Mayari

 

Published by Chef Mayari

Hello everyone! I am the chef owner of Mayari's Voyage: Private chef & Small events services. Head over to the booking page for an appointment or check out unique recipes on the blog! Cheers!

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