Yummy Pasta Pesto Prep
I have to give credit to my BFF Suki for this one. It is her recipe that I use. It is awesome and delish. Easy easy go-to for spring/ summer meals, although I’ve been known to make it anytime I see fresh basil.
Yummy PASTA Pesto
2 cups fresh basil
1/2 cup romano cheese (grated)
1/2 cup parmesan cheese (grated)
1/2 cup pignolli nuts or use walnuts
1 cup extra virgin olive oil (use a good one)
1 – 3 tablespoons butter (hafta admit I use all 3; sometimes 2)
4 cloves garlic
freshly ground pepper
1 lb. Gemelli Pasta Noodles
Put all ingredients (except the pasta, of course!) into Cuisinart food processor ’til smooth.
I use gemelli pasta or any noodle that will let pesto hold on.
Cook pasta according to directions, and add pesto. Add a little at a time ’til you get the pasta looking (and tasting!) the way you like it. This recipe probably yields a bit more pesto than you’ll need, depending on how you like it. Unfortunately, pesto doesn’t last more than a day or so in the fridge without going an ugly brown. So make it and enjoy! It’s creamy and yummy.
Can keep in the fridge, and again let it sit out before serving. It’s best at room temp.
Cooking with Candi 
I learned from Ina Garten that you can keep pesto green by freezing it with a tiny layer of olive oil on top. It seals it in. Pesto! Presto!
yep, but I never do, b/c we usually eat it the day of or the next day, but yes totally do able. Thanks, and keep reading.
Reblogged this on Cooking with Candi and commented:
This awesome recipe for Pesto was posted 2 years ago when I first started my blog.I decided it was time to re-visit the recipe and introduce it to all my new followers. It’s a hands down winner. Also check out the recipe for chicken pesto on the grill while you’re at it . Enjoy!