Ingredients:
1 lb. of dry shell pasta (or any non-tube pasta)
½ cup Kalamata olives
2 cups finely grated parmesan cheese
2 cups fresh basil leaves
½ cup extra virgin olive oil
⅓ cup pine nuts (can also use chopped, toasted walnuts)
1 Lime
Fresh basil leaves
Salt
Black pepper
Oregano
Crushed red pepper
1 lb. of dry shell pasta (or any non-tube pasta)
½ cup Kalamata olives
2 cups finely grated parmesan cheese
2 cups fresh basil leaves
½ cup extra virgin olive oil
⅓ cup pine nuts (can also use chopped, toasted walnuts)
1 Lime
Fresh basil leaves
Salt
Black pepper
Oregano
Crushed red pepper
Total cooking time:
30 mins
Recipe:
30 mins
Recipe:
- Cook pasta in pot of heavily salted boiling water, stirring occasionally, until al dente
- Pulse the basil and pine nuts in a food processor several times, add 1/2 cup of parmesan cheese, and stream in the olive oil slowly while the processor is running
- Stir in salt, black pepper, and some crushed red pepper to taste
- Mix in pasta with pesto and plate with olives, fresh basil, and lime zest
