Infused Pesto

3/4 cup grated Parmesan cheese
4 cloves garlic
3 cups packed fresh basil leaves
1/2 cup chopped fresh parsley
1/4 cup pine nuts
1/2 cup of canna virgin olive oil

Combine basil, garlic, Parmesan cheese, canna olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired. Cook desired pasta, here we used penne, in a large pot of boiling, salted water (approximately 10-12 minutes) until al dente, or when pasta reaches desired firmness. Drain well, and return to pot. Stir in pesto to coat pasta. Garnish with freshly grated Parmesan cheese.

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