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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
Whipping up an enchanting pesto is as easy as 1, 2, 3 - experimenting with tastes and textures is what's really key. Begin with a green in mind, then choose a coordinating nut - add the key ingredients to taste, and then blitz it into sludge. *basic pesto parts: 4 cups packed greens, 1/2 cup toasted nuts, 1 cup olive oil, juice + zest of 1 lemon, 1/2 cup parmesan cheese, salt + pepper to taste. 1-2 cloves garlic = optional.*