This is the second in a series called Timbercrest Healthy Recipe of the Month, part of our effort to become a Healthier Tennessee Neighborhood.
This recipe originated when my father's basil plant got out of hand - we had to find a way to eat it back to a manageable size! - Jennifer Reynolds (Lance Drive)
8-10 cups fresh basil leaves
4-5 cloves of garlic (peeled)
3/4 cup shredded parmesan (divided)
2 tablespoons pine nuts
1/2 cup extra virgin olive oil
1 pound linguine
Salt and pepper to taste
Cooked broccoli florets
Diced onion and/or bell peppers
- Pulse basil, garlic, 1/2 a cup of parmesan, and pine nuts in a food processor until coarsely chopped. Add olive oil and process until smooth.
- Boil linguine according to the directions on the box. Transfer the pasta to a bowl and toss vigorously with the pesto (adding a small amount of oil if necessary).
- Top with the additional parmesan and any optional toppings. Season with salt and pepper.