🌿 Basil Pesto Pasta 🌿
Farm to table concept is something I always admired and wanted to try. So, I harvested some basil leaves and oregano from my home garden to make a fresh basil pesto recipe. Blend basil leaves, pistachios, jalapenos, salt, pepper, cumin powder along with extra virgin olive oil. Choose a high grade oil to ensure the best taste. Add cheddar or parmesan cheese. Blend into a coarse pasta. Add in pasta which is cooked until al dente. Mix well and add in some sun-dried tomatoes which are soaked in EVOO for that extra crunch and nutrition.Enjoy!!!
Ingredients
• 3 cups harvested basil leaves
• 1 sprig fresh oregano leaves
• ⅓ cup pistachios
• ½ jalapeno
• 2 tbsp cheddar or parmesan cheese (ensure to use cheese with microbial or vegetable rennet)
• Salt – as required
• Pinch of pepper
• ½ tsp cumin powder
• ½ cup olive oil
• Juice of 1 lemon
Instructions
1. Toast the pistachios for 2-3 minutes for a delicious flavor.
2. Blend all ingredients except oil into a coarse paste without adding water.
3. Add olive oil in batches and scrape the sides of mixer and blend again.
4. The result will be a perfect pesto texture.
5. Cook the pasta according to package instructions or until al dente and toss in the pesto.
6. Add sun-dried tomatoes for the extra crunch and nutritional boost.
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the farmer table concept has always fascinated me and I finally had a chance to experience it firsthand after harvesting fresh basil and oregano leaves from my home Garden I blended the herbs with pistachios jalapenos spices premium olive oil and cheese to create a perfect pesto texture mix the pesto with alante pasta allowing the flavors to melt delightfully for the extra Crunch and nutritional boost at sunri Tomatoes the result is a vibrant flavorful dish that truly embodies the essence of Farm to Table goodness