The great thing about pesto is that it is SO versatile. We usually see pesto made with basil and pine nuts but you can use so many different ingredients! Substitute basil with kale, spinach or any other leafy green. Just remember to boil your greens until soft (3-5 mins) if you are using kale, chard or another tough green. For nuts, feel free to sub pine nuts with walnuts, sunflower seeds, pistachios or toasted almonds.
Servings: 2 + some leftover pesto
INGREDIENTS
- 2 cups fresh basil OR any other leafy green like kale or spinach if you don't have basil
- 1/2 cup parmesan cheese
- 1-2 cloves garlic
- 1/2 cup olive oil
- 1/4 cup toasted pine nuts OR toasted walnuts or almonds if you don't have pine nuts
- Salt and pepper to taste
- 1 cup cherry tomatoes
- 2 servings of your favorite pasta (pictured is tagliatelle)
- 4 slices BACON (totally optional, however, amazingly delicious ;)
Directions
- Preheat the oven to 400 degrees F
- Drizzle olive oil on the cherry tomatoes and sprinkle with salt and pepper
- Roast tomatoes on a baking sheet for 15 to 20 minutes until soft and slightly brown
- Add basil or boiled leafy greens, garlic, parmesan cheese, olive oil and nuts to a food processor and blend together until a smooth pesto forms. Add salt and pepper to taste.
- Cook the pasta according to the directions on the packet
- Coat noodles in pesto and top with tomatoes and (BACON!)