Tuesday, March 25, 2014

Tasty Tuesdays: Fresh Pesto Pasta

People, I'm about to drop some serious knowledge on you .. like seriously listen up! I have a secret weapon for this week's Tasty Tuesday & that weapon is my MOTHER-in-LAW :) She is hands down one of the best cooks/bakers/artists/people I know, & she's agreed to teach me her ways .. or at least try. She grew up in Genoa, Italy, a city known for its pesto, and today I'm bringing you her recipe. Before I met her & watched her make pesto I thought it was super complicated, involved exact measurements, & other crazy techniques that you can only learn if you're born in Italy #overactiveimagination. Moral of the story, this stuff is a piece of cake to make & the only hard part is not eating all of it before the pasta is done cooking :)
What you need:
4 oz. of Fresh Basil Leaves
4 medium sized Garlic Cloves
1/3 cup of Pine Nuts
1 cup of Regiano Parmesan Cheese
Extra Virgin Olive Oil for drizzling

-Food Processor or Jacked Arms & a Bowl (pick the first one!)
1. Rinse off leaves & pat dry
2. Put Basil, Pine Nuts, & Garlic in food processor & pulse for a minute or two.
**If it's taking a while for everything to blend together take breaks, you don't want the blade of the food processor to get too hot & start "cooking" your mixture**
3.  Slowly add in a couple "gulps" of the olive oil through the top of the food processor while it's pulsing.
4. Add in your cheese & additional olive oil until the mixture is the consistency that you like.
Pesto is best served fresh & tends to brown when stored similar to an avocado. If you do have leftovers make sure to store it in an airtight container with olive oil covering the top of it. When you're ready to use it again just scrape off the top layer to reveal the brighter green portion below it. One of the most traditional Italian pesto pasta dishes includes another favorite of mine POTATOES, & lucky for me & my love handles she made it that night with the fresh pesto we whipped up! It was also really easy, just salt the pasta water like normal & once it starts to boil add one potato sliced 1/4 inch thick (like scalloped potatoes) & add in the pasta. Cook according to the package & reserve a 1/2 cup of the pasta water before draining the pasta, because you will be adding it back into the pasta when you mix in the pesto. If you want the pasta to be a little creamier you can also add a splash of cream or maybe 5 .. jk count those calories .. or don't :) The great part about this recipe is that you don't have to feel guilty going back for seconds, because it would be wrong to waste fresh pesto #icanconvincemyselfofanything! Sorry for all the hashtags, but if you went to the Nordstrom Spring Beauty Trend Show you would understand my new obsession. Enjoy your new favorite recipe <3


  1. this looks amazing! i've been wanting to try homemade pesto!



    1. Nikki, you really should!! The flavor was amazing & it was a pretty fast dinner. Also, thanks so much for always taking the time & commenting it means a lot to me, & I enjoy hearing what you thought about the posts :)

  2. Looks so tasty!! Might need to make this next week!


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