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This makes for a great end of summer dish! Creamy Pesto Pasta with basil straight from the garden is sure to make your tummy happy!
Ingredients
For the Homemade Pesto:
6 Cups Basil leaves, loosely packed
1/2 Cup Pecans, toasted
1/4 Cup Parmesan Cheese
1 each Garlic, clove
1/3 Cup Extra Virgin Olive Oil
Salt and Pepper to taste
For the Creamy Pesto Pasta:
1/2 Cup Chicken Stock
1/2 Cup Ricotta Cheese
1/2 Cup Pesto
1/2 Lbs Pasta, angel hair
Salt and Pepper to taste
Directions
For the homemade pesto:
Wash, dry and pick all the basil leaves.
Place all the ingredients except for the olive oil in a food processor and pulse while streaming in the oil. Keep pulsing until it is a paste consistency.
Yup, all the basil makes this little bit of pesto but a lot goes a long way! Keep this in the fridge covered until ready for use.
For the creamy pesto pasta:
Cook the pasta to the directions on the package. Add all of the remaining ingredients in a sauce pot and bring to a simmer.
Take half of the sauce and set to the side in a bowl. Add the cooked pasta to the remaining sauce in the pot and toss until it is coated in the sauce. Now if you want to add a protein or blanched veggies now is the time.
Use the extra sauce drizzled on top. Enjoy and thanks for reading!
Homemade Pesto
Ingredients
- 6 Cups Basil leaves loosely packed
- 1/2 Cup Pecans toasted
- 1/4 Cup Parmesan Cheese
- 1 each Garlic clove
- 1/3 Cup Extra Virgin Olive Oil
- Salt and Pepper to taste
Instructions
- Wash, dry and pick all the basil leaves.
- Place all the ingredients except for the olive oil in a food processor and pulse while streaming in the oil. Keep pulsing until it is a paste consistency.
- All that basil makes a little bit of pesto but a lot goes a long way! Keep this in the fridge covered until ready for use.
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
Homemade Pesto
Ingredients
- 6 Cups Basil leaves loosely packed
- 1/2 Cup Pecans toasted
- 1/4 Cup Parmesan Cheese
- 1 each Garlic clove
- 1/3 Cup Extra Virgin Olive Oil
- Salt and Pepper to taste
Instructions
- Wash, dry and pick all the basil leaves.
- Place all the ingredients except for the olive oil in a food processor and pulse while streaming in the oil. Keep pulsing until it is a paste consistency.
- All that basil makes a little bit of pesto but a lot goes a long way! Keep this in the fridge covered until ready for use.
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
Looking for some more end of summer recipes? Check out a few of these (clicking on the image will take you to the post):
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Hmmm… looks creamy, indeed! Coming from What’s Cooking Love link up!
Chicken Pesto Pasta is one of my favorite dishes! If it’s on the menu I’m ordering it. Yours looks as good as anything I’ve seen at a family style Italian place. Pinning and sharing on FB. Thanks for sharing at All Things Pretty!
Pesto and chicken are 2 of my favorite things that aren’t chocolate 🙂 I so need to try this, Dana! Thanks so much for linking up to All My Bloggy Friends! I hope you’ll join us again – the new party starts tomorrow {Tuesday} at 7 am Eastern time!
Pesto makes everything better! It may be the key to world peace. 🙂
Is there a way to make this without ricotta and without using a food processor??
It looks amazing but I don’t have a food processor and I don’t like ricotta.
In place of the ricotta you could use cream cheese or cream. If using cream, let it simmer until it reduces a little so the sauce won’t be too runny. As for the food processor, you could always use a blender if you have that on hand. If not, just do your best to chop the basil as finely as possible. Hope this helps!