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.
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.
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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Comments & Reviews
Claire @ Lemon Jelly Cake says
This dish has my husband’s name written ALL over it. He never fails to order the Spaghetti Pesto at one of his favorite restaurants. 🙂 Pinning!
Allie says
Looks VERY yummy! You had me at PASTA.
Nicole says
Yummers! This looks so tasty! Nothing is better than a giant platter full of creamy pasta!
Christina @ Juggling Real Food and Real Life says
I have lots of basil coming in the garden right now so this recipe is perfect timing. I can’t wait to give it a try. My family is a fan of anything that is tossed with pasta. It really is a beautiful dish……..my family might think I brought them home restaurant food with this one. LOL!
Julia@Happy House and Home says
I’m pinning! Looks great – Question: I’ve made pesto, but how long does it keep? I get nervous after a week or so and chuck it, but do I have to??? I would appreciate your help! Julia
Dana DeVolk says
I would try to use it up in a few days… if you think you can’t use it in time I suggest freezing a couple tablespoon portions in an ice cube tray, pop them out and put in a freezer bag. Then you can add pesto to any dish you want!
Dana DeVolk says
LOL, that’s how this recipe came about, my mom went out to her garden and came back with that huge bouquet, I knew I needed to use it up!
Jessi @ Practically Functional says
Ooh yum, this looks delicious! Pinned, and thanks so much for sharing at my party!
Shauna {The Best Blog Recipes} says
Looks so yummy! Had to stop by and pin 🙂
Shauna
http://thebestblogrecipes.com/
Julie Corbisiero says
Hi, this recipe looks so good and something that my family would love. I saw it on submarine sunday.
Julie from julieslifestyle.blogspot.com
Dawn ~ Spatulas On Parade says
I am not a pesto fan, shocking I know, but I would eat this. Sounds good enough that I would give it a go.
Thanks for sharing at Swap N Share Sunday. I just might make some pesto.
Dawn
Spatulas On Parade
Kristen says
Can you substitute the Ricotta with anything? Hubby is not fan of it but I would love to make this.
Dana DeVolk says
Yes! Cream cheese would be great!
Cindy @Hun... What's for Dinner? says
I just want to dig right into a big bowl of this pasta! Thanks for sharing at Simple Supper Tuesday.
Lisa @ Wine & Glue says
This looks so good! Thank you so much for linking up at Wake Up Wednesdays! Pinning this to my Pasta Board 🙂
Kayla says
This sounds SO good! I’m hosing a candle giveaway on my blog that you should enter! http://homecomingmn.blogspot.com/2013/09/fremont-candles-givewaway-20-for.html
Ann says
Looks delish!
Leah says
This looks great! I have never actually tried to make pesto but I am definitely pinning this for later. Thanks for linking up to the Friday Follow Along. Stop by tomorrow to link up again and we are featuring this!
Ann says
I’m pinning this one. Looks delicious and I have more homegrown basil than I can keep up with. Perfect storm!
Chelsey says
That looks fantastic! I love pasta and chicken combos. Pinning this for later! 😀