Hillcrest South dietitian Stephanie Harris, MS, RD/LD shares her homemade pesto recipe with us today on the blog.
Every summer around this time of year, the basil plants in my garden are full of fragrant leaves and I love to make homemade pesto. Making pesto at the end of the summer and keeping it in the freezer is also a great way to use up the last of the basil from your garden so that you can enjoy it year round. Below is a recipe for a
lighter version of pesto that is featured in a summer salad perfect for lunch or light dinner entree!
Roasted Vegetable and Pesto Pasta Salad
Serves 4-6
Ingredients:
· 2 cups whole wheat penne (or other whole wheat pasta of your choosing)
· 4 cups mixed vegetables, cut into pieces for roasting (Suggested: red pepper, mushroom, zucchini, and asparagus)
· Olive oil, salt, and pepper, (Optional: red pepper flakes, garlic powder)*
· 1/4 cup pesto
Pesto Ingredients:
· 1 cup fresh basil leaves, chopped
· 1 clove garlic
· 1/4 cup grated Parmigiano Reggiano
· kosher salt and fresh pepper to taste
· 3 tbsp olive oil
Directions:
1. In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. (This can be made a day ahead to allow for longer marinating time and great flavor). Store in a sealed container and refrigerate until ready to use or you can freeze to use at a later date.
2. Preheat oven to 400. Boil pasta according to directions.
3. While pasta is cooking, place vegetables in a bowl and drizzle with olive oil, sprinkle with red pepper flakes*, garlic powder*, salt, and pepper. Spread veggies on a large baking sheet and roast for about 20-25 minutes or until vegetables have softened and browned.
4. Combined pasta, roasted vegetables, and toss with pesto sauce. Refrigerate until ready to serve.
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