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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?
I was a little nervous having never made pesto sauce before but, the food processor does all the work- it is so easy and the clean up is the best – into the dishwasher everything goes.
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:
Click here for more information on the Salad Days of Summer
Arugula Salad with Shaved Parmesan with Lemon Vinaigrette
Green Salad with Dijon Vinaigrette
BLT Salad with Buttermilk-Parmesan Dressing and Buttery Croutons
Green Salad with Lemon Vinaigrette
Tomato and Mozzarella with Balsamic Vinaigrette
Pesto Sauce
- Prep Time: 5 min
- Total Time: 5 min
- Yield: 1 Cup 1x
- Category: Sauce
Description
Recipe from Love & Lemons – see link for additional information and ingredient ideas
Ingredients
- 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
Instructions
-
In a food processor, combine the pine nuts, lemon juice, garlic, salt, pepper, and pulse until well chopped.
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Add the basil and pulse until combined.
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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
Pesto Pasta Salad
- Prep Time: 15 min
- Total Time: 15 minutes
- Yield: 4-6 1x
- Category: Pasta Salad
Description
recipe from Love & Lemons– click the link to see their before pictures and How-to’s on making this recipe
Ingredients
- 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
Instructions
-
Prepare the pesto and set aside.
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Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente.
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Before draining the pasta, scoop ¾ cup of the starchy pasta water and set aside.
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Drain the pasta and toss it with a little olive oil so that it doesn’t stick together.
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Spread the pasta on a baking sheet and let it (and the reserved pasta water) cool to room temperature.
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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.
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Top with the pine nuts, fresh basil, and red pepper flakes, if using.
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Serve the salad at room temperature.
Keywords: past, pesto, salad, squash, easy, make ahead
