A good way to hide some veggies in the pasta for the picky eaters in your family (kids) (or adults)! I prefer to use whole wheat pasta in my cooking because it has twice the fiber and half the carbs than white pasta. This recipe can be served with any type of protein – chicken, pork, etc. Because this recipe has very few ingredients, I suggest getting the best quality, freshest ingredients possible – it makes all the difference in the taste!!!
Many basil pesto recipes contain pine nuts, which I omitted here because I am not a big fan of them.
This is my own recipe, so if you something missing, or something is incorrect please let me know.
- Fresh basil (2 handfuls)
- 1/2 lb Whole Wheat Linguine pasta
- 2 cloves of garlic
- 1/4 cup of olive oil
- 1/2 cup freshly grated Parmesan cheese
- A pinch of salt and pepper
1. In a food processor, add fresh basil (tear into pieces), whole garlic cloves, grated parmesean cheese.
2. Process all the ingredients until minced.
3. While the food processor is on, add olive oil. You want the consistency to be runny, not dry. Add more/less olive oil if needed.
4. Remove into a small bowl, add a pinch or salt and black pepper.
5. Cover with plastic wrap and refrigerate.
6. Bring water to a boil in a large pot and cook whole wheat linguine until desired tenderness (al Dante is recommended)
7. Once the pasta is cooked, drain, but leave a few table spoons of the cooking liquid. This will help the pesto sauce to “bind” to the pasta and create a sauce.
8. Add pesto to the hot pasta and mix well. Serve immediately.
The pasta can also be served with garlic bread.