Herb-Infused Pesto Pasta
Bright basil pesto blended with herb-infused oil, tossed with hot pasta for a quick, bold meal.
Ingredients
- 3 cups fresh basil leaves
- ½ cup grated Parmesan
- ½ cup pine nuts
- 2 cloves garlic
- ½ cup herb-infused olive oil
- ½ lb pasta of choice
- Salt to taste
Instructions
- Cook pasta per package; reserve ½ cup pasta water.
- Blend basil, Parmesan, pine nuts, and garlic; stream in infused oil until smooth.
- Toss with pasta, loosening with pasta water as needed. Season to taste.
Potency Notes
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Storage: Refrigerate pesto up to 5 days or freeze up to 3 months.