My boyfriend is getting his masters in bio and one of his lab friends is Kelly from GrowCookPreserve. The first time we met we were chatting about blogging and I was very excited to check out her blog which features awesome gardening tips and super yummy (and healthy) recipes!
My ultimate fave is her pesto recipe which uses roasted walnuts instead of pine nuts or pecans. I think it works much better for consistency and taste than the pecans.
|photo courtesy of GrowCookPreserve|
If you make a super big batch, a great way to save the extras is by freezing the leftover sauce in an ice cube tray. Then, when you have a fresh, hot batch of pasta you can just throw in a couple pesto cubes! How easy is that?! (I also use this trick for Chilis in Adobo and Tomato Paste because none of the recipes I use these ingredients for calls for a whole can).
Another tasty tip is to top your pesto pasta with feta cheese. I tried this one day when I had some extra feta and it was so delicious! Feta adds a perfect amount of cheesiness and saltiness.
P.S. I know I keep saying pesto pasta, but as Kelly points out in her blog post you can really use pesto for a bunch of yummy things such as a caprese salad topper or a sandwich spread.