Fresher Pesto Pasta

submitted by butterflydog

2 to 3 large garlic cloves
1/4 cup pine nuts
1 cup basil herb paste, thawed
1 cup packed fresh parsley or baby spinach
1/2 cup grated Parmesan cheese
1/4 cup extra virgin olive oil
4 cups cooked pasta
1/2 cup reserved cooking water from the pasta

In a food processor, combine the garlic and pine nuts. Pulse until
chopped. Add the basil paste, parsley or spinach, Parmesan cheese, and a
few tablespoons of olive oil. Pulse until just mixed, adding olive oil
for desired consistency. In a large bowl, toss the pesto with pasta and
the pasta cooking water. Serve immediately. Source: Recipe from
herbalist Susan Belsinger,

Serves: 4


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