PESTO HOMEMADE PAPPARDELLE
I always keep pesto in the fridge. It comes in handy for so many dishes. Of course, it is spectacular on pasta, also in soups, sauces, egg dishes, fish, vegetables, grilled meats, salad dressings, and spread over grilled bread with a tomato bruschetta! I have fresh basil and parsley in my garden and the tomatoes will be ready in a couple of weeks! I can’t wait for that. In the summer, when there is an abundance of basil, I make pesto, pour it into ice cube trays and, freeze it, this way I can always have it to add to any dish. You can keep freshly grated pesto for 3 to 4 days in an airtight glass jar and store it in the fridge.
1/4 cup toasted pine nuts
1 bunch fresh basil (about 3 to 4 cups), rinsed and spun dry
1 bunch Italian parsley (about 2 cups), rinsed and spun dry
1 garlic clove peeled
1/4 teaspoon kosher salt
1-12 cup- extra-virgin olive oil
9 oz. ounces Farfalle (bow-tie pasta)
2 cups freshly grated imported Parmesan cheese
1 teaspoon crushed red pepper flakes (options)
Place the pine nuts in a small dry frying pan, cook over medium heat until they start to release their oil, around 5 minutes. Shake the pan back and forth to keep it from burning. Set aside
Add basil, parsley, garlic, and salt to a food processor or blender. Blend continuously until the ingredients break down
For smoother pesto add the olive oil in a steady stream. Continue processing until the oil is combined with the basil
Cook pasta according to package directions
Drain the pasta and pour it into the pot you boiled it in. Add the pesto and mix well
Add 1/2 cup of grated Parmesan and toasted pine nuts, mix well
Pour into a large serving bowl, add a handful of Parmesan cheese over top and sprinkle on red pepper flakes. Serve immediately or at room temperature
You can store the pesto in an airtight plastic container or glass jar. It will last for 3 days in the fridge.
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