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Herb-Infused Pesto Pasta

A fragrant, vibrant green pesto made from garden-grown basil, parsley, and garlic.

Herb-Infused Pesto Pasta

Ingredients

  • 2 cups fresh basil leaves
  • ½ cup parsley
  • 2–3 garlic cloves
  • ¼–½ cup olive oil
  • ¼ cup nuts (pine nuts, walnuts, almonds)
  • ¼ cup grated parmesan (optional)
  • Pasta (store-bought)
  • Optional: lemon zest, chili flakes

Method

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Swaps & variations

  • Nut-free: use sunflower seeds
  • Vegan: omit cheese or use nutritional yeast
  • Kale pesto: replace basil with young kale leaves

Storing & freezing

Refrigerate up to 4 days. Freeze pesto (without cheese) up to 6 months in small portions.

Grow it yourself

  • Loves warmth and full sun.,Pinch tops to prevent flowering.,Water frequently but avoid waterlogging. Basil
  • Grows well in moist, rich soil.,Partial shade in hot climates. Parsley
  • Plant cloves in fall; harvest midsummer.,Mulch heavily in winter. Garlic
  • Soapy water deters aphids on herbs.
  • Marigolds and nasturtiums keep pests away.
  • Avoid overhead watering to prevent fungal issues.
  • Harvest tops regularly to keep plant bushy.,Pick leaves before flowering. Basil
  • Cut outer stems first; allow inner stems to regrow. Parsley
  • Harvest when lower leaves brown. Garlic

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