Tuesday, June 25, 2013

Penne Pasta with Genovese Pesto Sauce

This year I am growing an abundance of basil.
So healthy, and productive.
I tried what the nursery suggested,
using 1/2 Moisture Control Potting soil to 1/2 regular Potting soil.
And it did work.
I gave some of my basil to friends but I still have more.
So what better to make use of it than by making some Pesto sauce.
Here's a basic sauce I use a lot in many dishes,
from pasta to fish, or on crostini.
It's a great way to turn a simple dish to a gourmet prize.



2 cups fresh basil, packed
2 cloves garlic
1/4 cup pignolis (pine nuts)
2/3 cup extra virgin oil
Kosher salt and pepper, to season
1/2 cup parmigiano-reggiano, freshly grated 
1 lb. Penne
Shaved parmegiano-reggiano, for garnish
  • Place pignolis and garlic in the food processor, process for 30 seconds.
  • Add the basil leaves, salt and pepper.
  • with the food processor running slowly add the EVOO through the feed tube and process until thoroughly pureed.
  • Add the parmeggiano-reggiano process until pureed.
  • Adjust seasoning to taste.
  • Bring a large pot of water to a boil, add pasta, season with salt.
  • Cook the pasta for 7 minutes, drain. Transfer to a serving bowl.
  • Toss the pasta with pesto sauce.
  • Top with parmeggiano-regiano shavings.
  • Serve warm.
  • To store pesto in the refrigerator or freezer, place sauce in an airtight glass container, and add a thin film of olive oil on top.


  1. Nice that your good gardening skill and basil plants are providing you such a great pasta dish. We are pretty hopeless with our basil planting! :p

    1. They grow well in afternoon sun and 1/2 moisture control 1/2 continuous release potting soil.
      I'm enjoying my herbs this year and so does the bunnies and chipmunks in my yard. LOL!


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