Basil Pesto Spaghetti

A few weeks ago I bought some plants to test out my green fingers, I’m glad to say that my herbs are flourishing and are in abundance.

I needed to find a way to use up all my basil after harvesting them and what I came up with was delicious, wholesome and easy. I found the main idea from a recipe book and added some of my own as I went along.

To start off with a picked my basil, added a few rosemary sprigs and mint.

Then I washed and tossed it into the blender with the other ingredients while I boiled the spaghetti on the side and in 10 minutes we had a meal.

The ingredients I used:

2/3 cup of herbs (basil with bits of mint and rosemary)

4 Tbsp pine nuts -they are sooooo yummy but pricey 😦

1/4 cup of olive oil, I used a little more so that the whole wheat spaghetti didn’t taste dry

himalayan salt

2 Tbsp garlic

Blend all the above

I then added some grated Parmesan, other cheese (I had white cheddar) and pepper according to taste

I Threw the pesto mixture over the drained spaghetti, tossed until it was well mixed

It didn’t need to be heated or cooked on the stove since the spaghetti was still warm. (So I guess this could be considered nearly raw)

And this was the end result just before it was gobbled up 🙂

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