Homemade Basil Pesto with Pasta
Every summer I plant Basil in my herb box. There is nothing like fresh basil. I add it to tomatoes and summer salads. Making pesto is so easy!
bonCook tools used: Santoku Chef Knife, FRENCH PANTRY EVOO, Large Round Mold, Heat Resistant Spatula
Ingredients
2 cups basil (packed)
1/2 cup parmesan cheese, grated
1/4 cup pine nuts
1 large garlic clove
1/4 teaspoon salt
1/4 cup FRENCH PANTRY EVOO
1 box of your favorite Pasta
Instructions
Place basil in a food processor with 1 tablespoon of oil and blend into a paste.
Slowly add remaining ingredients in order, Scraping the sides as needed. Blend until smooth.
Place the Large Round Mold on a microwave safe plate. Put the pasta in the Round Mold and cover with water. Cook in the microwave for 8-10 minutes or until desired doneness. The time will depend on how much pasta you have. Remove from the microwave and let cool for a few minutes. If there is any water left, carefully fold the Mold in half and drain the remaining water.
Toss with the pesto and serve.
** bon Tip- Freeze any leftover pesto in smaller portions using the Mini Muffin Tray. Simply fill each well with the pesto, freeze, then pop out the frozen pesto and place in a freezer bag.
* The food processor makes pesto is so easy. I have made it in the Eco Chop before, but it is not quite as smooth, and it needs to be done in batches.
* Make sure to refrigerate any leftover pesto for 2-3 days.
*Cooking pasta in the microwave (especially in the summer), and not on the stove top is a game changer. There is no need to cover with the Octagonal Bonmat as the water will boil over.
