Our garden is overflowing this year, but of only with a few things at a time. Each week has brought a new bounty from the containers. I had a lot of basil this week. Basil=Pesto in my mind (that is, when I don’t have fresh mozzarella cheese).
Our tomatoes aren’t quite ready, so I opted for the local baby heirlooms around.
Here is what you’ll need:
2 handfuls of basil
About a 1/4 olive oil
4 cloves of garlic
veggies of any kind, I chose tomatoes and zucchini
a little of the “shaky parmesan cheese”
Here is the Garden Pesto Pasta Recipe- it is super scientific:
Add basil, garlic, cheese, and olive oil to the food processor, or blender in my case, and blend until only small flecks of basil are floating around in there.
Next, cut your veggies, I used about 12 baby tomatoes and a few large slices of zucchini. Place on a cooking sheet, drizzle a little olive oil and salt, roast in the oven for a few minutes. In that time, cook about two cups of pasta. I like firm pasta, so I chose bowtie.
First layer pasta, then veggies, then pesto, and a little more cheese.
This is a perfect meal or a great side dish in the summer if you have an incredible amount of basil, tomatoes, and zucchini.