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Summer Pesto

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Graziella Baratta, Ms United States 2008 shares a simple summer pesto recipe that's no only yummy but healthy! Cook it up hot in a cool 10 minutes!
Ingredients
  Whole grain spaghetti 12 Ounce, boil (Whole grain spelt pasta used)
For the pesto sauce
  Garlic 1 Clove (5 gm), chopped
  Basil leaves 2 Cup (32 tbs)
  Extra virgin olive oil 3⁄4 Cup (12 tbs)
  Salt and pepper To Taste
  Pecorino romano cheese/Parmigiano reggiano cheese 1⁄4 Cup (4 tbs), grated
Directions

MAKING
1. In a blender blend the garlic, basil, extra virgin oil, salt and pepper, until you get a smooth sauce like consistency.
2. Boil the pasta in salted water until al dente, once done drain and toss it with the pesto sauce.

SERVING
3. Serve the cool summer pesto along with some grated pecorino romano cheese on top.

Things You Will Need
1. Blender / food processor

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Blending
Interest: 
Summer
Ingredient: 
Basil
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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