Pesto Sauce

The first time I tried my pasta with pesto sauce, I fell in love at first bite! Not only that it is very healthy, it taste really good and refreshing instead of all the tomato base sauces and the much creamier Alfredo and Vodka version. You can try pairing this with Grilled Chicken, garlic-buttered seafood or just by itself. You can be very versatile about using different ingredients, from basil to parsley, mint, cilantro or spinach for greens and you also can use pine nuts, walnuts or any other nuts that you prefer..I heard that it was good with cashews...I still have to try that one. One advise though...do not skimp on the ingredients you are using. Chose the best oil (olive oil) and definitely you have to grate your own cheese. Enjoy and have fun cooking foodies!!!

Pesto Sauce

 Tagliatelle

Spaghetti

Ingredients

• 1/4 cup chopped walnuts/pine nuts
• 3 cloves garlic, minced
• 2 cups coarsely chopped basil/spinach/araugula/parsley (your choice), stems included
• 1/2 cup olive oil
• 1/3 cup grated Parmesan cheese
• salt to taste
• 1 (16 ounce) package dry pasta - your choice

Directions

1. Combine the walnuts, garlic, arugula, parsley, spinach or basil in a food processor or blender. Whirl them just until they are coarsely chopped. While the machine is running, add the olive oil in a thin stream. Transfer the pesto to a bowl. (At this point the pesto can be frozen. Thaw it before proceeding.)
2. Stir the Parmesan cheese and salt  into the pesto
3. Bring a large pot of salted water to a boil. Add the pasta, and cook it, stirring occasionally, until it is just tender. Drain the pasta, return it to the empty pot, and toss it with the pesto, adding a tablespoon or two of Olive oil if necessary to distribute the pesto evenly.
4. Transfer the pasta to a serving bowl or to individual plates, garnish with additional Parmesan cheese and serve.