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  • grassrootsenvred

Versatile “Green” Pesto and Pasta

Updated: Dec 29, 2021


  • 4 cups lightly packed basil leaves (or substitute cilantro, kale, garlic scapes, or arugula)

  • 4 cloves garlic

  • 1/4 cup grated parmesan cheese

  • 1/3 cup olive oil to start, adding more to taste (don't skimp here)

  • 1/2 cups walnuts

  • good salt

  • freshly grated pepper


Enjoy with some string beans or slowly cooked zucchini and onions (in a little butter). Adding a sliced fresh tomato makes this a magnificent summer supper! We serve this whole dinner in individual BIG bowls – makes it fun, easy to eat and easy to clean up! Serves 4.


  • Cook pasta according to directions, making sure not to cook too long

  • Put all sauce ingredients into a food processor and process, scraping down the sides of the container, and tasting to see if it needs more cheese, olive oil or salt

  • Mix the room temperature pesto sauce with the pasta straight out of the pasta water, or freeze the sauce for later

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