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[Total: 4 Average: 5/5]
Basil is the most well-known pesto herbs, but many other herbs can be used to make different flavorful sauce combinations. The key is to use ample garlic and nuts, and cut the richness with an acid like lemon juice.
- 8 Garlic Cloves
- 1 Asparagus Bunch
- 2 Cups Basil Leaves
- 1/4 Cup Fresh Oregano Leaves
- 1/4 Cup Toasted Pine Nuts
- 2 Tablespoons Lemon Juice
- 1/4 Cup Olive Oil
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- 1 Pound Cooked Rotelle Pasta
- 1/2 Cup Shaved Parmesan (For Garnish)
- Preheat oven to 350 degrees. Prepare small baking dish by spraying it generously with cooking spray. Peel garlic cloves and place them in baking dish. Toss gently. Place in oven and roast for 25 minutes or until soft and lightly caramelized. Remove from oven and set aside.
- Meanwhile, blanch asparagus by bringing a shallow pan of water to a boil. Drop in asparagus. Cook for 30 seconds. Remove and plunge into ice bath to cool.
- Cook pasta according to package directions. Make sure not to over cook pasta.
- Chop asparagus into 2 inch pieces and set aside.
- In a food processor or blender, combine roasted garlic, asparagus, basil, oregano, pine nuts, and lemon juice. Pulse to blend until finely chopped. Slowly drizzle olive oil while pulsing. Blend until mixture is smooth and thick. Season with kosher salt and pepper.
- In a large-size bowl toss cooked pasta with pesto sauce. Transfer to serving platter and serve. Top with shaved Parmesan cheese for garnish
- Serves 4.
- © Victoria Hart Glavin
