As luck would have it.. or maybe it’s the Universe hearing my cry.. “I have an exploding basil plant, what am I going to do with it all?”
I got an email from Love & Lemons with a recipe for Pesto Pasta Salad! How crazy is that? Perfect timing and I can include it in this weeks Salad Days of Summer.
Who has made pesto?
Who loves a easy clean up!! ME!
I made the pesto in the afternoon and then right before dinner, made the pasta. I used all the sauce for the pasta salad and it could have used a little more. So next time, I will double the pesto sauce recipe and have a little left over.
Hot Tip! Double the Recipe!
I ate it for leftovers the next day and it had dried out a bit – so definitely more sauce would have been a good idea.
This week we will be making:
Green Salad with Dijon Vinaigrette
Green Salad with Lemon Vinaigrette
Tomato and Mozzarella with Balsamic Vinaigrette
Recipe from Love & Lemons – see link for additional information and ingredient ideas
- 1/2 cup toasted pine nuts
- 2 tablespoons lemon juice
- 1 small garlic clove
- 1/4 teaspoon sea salt
- freshly ground black pepper
- 2 cups basil leaves
- 1/4 cup extra-virgin olive oil, more for a smoother pesto
- 1/4 cup grated parmesan cheese, optional
In a food processor, combine the pine nuts, lemon juice, garlic, salt, pepper, and pulse until well chopped.
Add the basil and pulse until combined.
With the food processor running, drizzle in the olive oil and pulse until combined. Add the parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.
Keywords: pasta sauce, pesto sauce, basil, pine nuts, olive oil, easy , sauce
recipe from Love & Lemons– click the link to see their before pictures and How-to’s on making this recipe
- 1 recipe Basil Pesto, made with an additional ¼ cup olive oil (½ cup total)
- 12 ounces Cellentani, Cavatappi, or Fusilli pasta
- ¾ cup pasta water
- 2 small zucchini, sliced into very thin rounds*
- 1 small yellow squash, sliced into very thin rounds*
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- Freshly ground black pepper
- ¼ cup toasted pine nuts
- ½ cup fresh basil
- Red pepper flakes, optional
Prepare the pesto and set aside.
Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente.
Before draining the pasta, scoop ¾ cup of the starchy pasta water and set aside.
Drain the pasta and toss it with a little olive oil so that it doesn’t stick together.
Spread the pasta on a baking sheet and let it (and the reserved pasta water) cool to room temperature.
In a large bowl combine the pasta, zucchini, yellow squash, pesto, the reserved pasta water, lemon juice, salt, and pepper and toss. Season to taste.
Top with the pine nuts, fresh basil, and red pepper flakes, if using.
Serve the salad at room temperature.
Keywords: past, pesto, salad, squash, easy, make ahead