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Num, num, num! (Gluten free) Pasta tossed with arugula pesto with spring veggies. Arugula, basil, toasted walnuts, garlic, lemon, parmesan cheese and olive oil all mixed together...next dinner party this is it!
Fresh Basil Pesto recipe: 3 cups packed fresh basil, 2/3 cup extra virgin olive oil, 1/2 cup pine nuts, toasted until golden and cooled, 2/3 cup grated Parmesan cheese, 2-3 cloves garlic, minced, Salt and pepper to taste
[ Recipe: Vegan Sicilian Nut Pesto and Pesto Rosso ] using unsalted pistachios, blanched almonds, hazelnuts, pine nuts, garlic cloves, basil leaves, mint leaves, extra-virgin olive oil and salt. ~ from TravelersLunchBox...