There is nothing like homemade Pesto. It is so easy and simple to make. You just need a few ingredients. You will not go back to the pesto from a jar once your try this recipe! Enjoy!
It took a second try to nail this recipe. The first time I thought it came out very tasty and my friend and I enjoyed it. But the second time it came out even absolutely delicious! One of my dear friends really enjoyed the dish as she ate it while getting ready for an event. She couldn't get enough of it haha. That's how I know I nailed the recipe.
OMG! This is so good!- Val.
Origin Story- If you have been following my page and have read my Home/About Me page you know that Nutrition is a realm I am very passionate about. If you haven't read it... pause here and go check out my story :) Why did I create this recipe? Well I want to give you variety in your food choices. Being healthy does not mean to you have to eat a boring diet. The trick is to take ingredients of carbs, protein and fats, bring them together and add your flavor to it. This is very healing for your soul. When you enjoy the process of making the food and admiring every bite... it will make you feel good and you will have a good day. Remember food is fuel, an experience and a process of bring whole some ingredients together. It's an experience like no other.
So going into my Pesto Pasta Dish~ I created this because the process was mindful for me. When you are making food mindfully, it will taste amazing. Cooking is a meditation and each step makes me feel really good about what I'm creating.
Vegetarian Pesto Pasta
Section 1: Homemade Pesto
1 cup of Basil Leaves
3 cloves of garlic
1/4 cup pine nuts
1/3 cup parmesan cheese
1/3 cup oil
Salt and Pepper for taste
Section 2: Directions
In a food processor add all of the ingredients listed and blend until combined and smooth. (Simple!)
Section 3: Pasta Ingredients
2 cups Pasta of choice
2 cups Broccoli
1 Portabella Mushroom
1 cup Sweet Cherry Tomatoes
2 Table spoons Grass Fed Butter
Section 2: Directions
Bring a pot of water to boil. Add salt to boiling water and then add in pasta to cook for 8-10 minutes.
Preheat the oven to 380 degrees.
While the pasta is cooking, prepare your veggies. Cut the broccoli into florets and add them to a baking sheet. Drizzle with olive oil, salt and pepper. Mix together on the baking sheet until the vegetables are coated.
Next cut the cherry tomatoes in halves and add to another baking sheet. Drizzle with oil, salt and paper. Coat it.
Place the pans in the oven. Cook the broccoli for about 30 minutes and the tomatoes for about 20 minutes.
In a pan add butter and cook the portabella mushroom until they have reduced in size. Next add the homemade pesto sauce and blend together. Add the cooked pasta and mix until the sauce is coated on every piece of pasta and mushroom. Take out your roasted veggies and mix into the pasta.
Plate the pasta and garnish with toasted pine nuts and more parmesan.