Pasta with Pesto

Green pasta may not draw a crowd at a buffet table, (brought it to church once- no one touched it) but let me assure you that it tastes great and even my kids will eat it.  It’s perfectly healthy too, which is an added bonus, although I think this dish is wonderful on its own merits without complicating things with too much talk of unsaturated fats and good oils and what not.

Like any salad dressing recipe, the amounts here are suggestions.  Feel free to taste as you go and adjust the seasonings to your liking.  Remember that the flavors will mellow out a lot once you add your pasta, so it’s best to make it a little stronger than you think. I suggest processing, tasting, adding a bit more lemon juice, and tasting again.  Then move on to adjusting the salt and pepper until it tastes right.


A generous bunch of basil, 1-2 cups packed leaves
¼ C raw whole almonds
2 T lemon juice
1 clove roasted garlic
1/3 cup parmesan, grated
salt and cracked pepper
about ½ cup Extra Virgin Olive Oil

Put all ingredients except oil in a food processor or blender and process while streaming in your olive oil.  Add oil until the mixture comes together and is no longer dry, about ½ cup.

*Note:  You can buy roasted garlic in the jar in the produce section, or you can heat a garlic clove in a dry non-stick pan on med low until it deepens in color.  This takes away the strong aftertaste, although some may prefer garlic as is.  Both ways are fine. 

Pour over pasta, such as Mezzi Rigatoni, which holds the sauce well and is pictured above.



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