I love pesto and the end of summer is always the right time to use up all those excess basil leaves. This is also a quick supper that tastes great.
Pesto Recipe
- 175g fresh basil leaves
- 50g pine nuts, lightly toasted
- 3 garlic cloves
- 125g grated fresh parmesan
- 200ml extra virgin olive oil
Combine in a blender and blend to a paste
Pasta
For the pasta dish
Cook 250gms of Fettuccine
Slice and saute 50gms of mushrooms
Combine and stir together with several tablespoons of the pesto
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