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pesto pasta on Annie L

Pesto is easy to make, vegan and or not.  You can literally whip it up on the spot and serve it on pasta, salads, hors d’oeuvres or anything else.  And, yes, you can make pesto without the parmesan and have it taste just as piquant.  Instead of pine nuts, which are becoming harder to find and more expensive, I used walnuts.  Walnuts give it a thicker consistency and more nutty taste.  Pesto will keep fresh refrigerated in an airtight container for up to 3 days if you cover the pesto generously with olive oil.  Always stir the pesto after it’s been refrigerated and it will take on a more vibrant green color again. Preferably leave it out for  a few minutes so the olive oil warms before serving.  It makes it easier to fold into a pasta dish and  much smoother if you are spreading it.

pasta with pesto





Serves: 3-4
Covers a 12 oz box of cooked pasta or use it on anything else you’d like. Save some for morning and have it on toast and a slice of tomato…
  • 3 packed cups of basil leaves (washed, dried and taken off the stems)
  • ½ cup of olive oil (more if you want to save it in the refrigerator)
  • 3 small cloves of garlic
  • ¼ cup of walnuts
  • salt and pepper to taste
  1. Grind basil and olive oil in a food processor or blender
  2. Add garlic and walnuts and grind until you have a paste
  3. Add salt and pepper to taste




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