This is a great simple pesto that you can add chicken or sausage to for some protein. My favorite very fresh pesto.
Pasta with Three-Herb Pesto
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 337
- Calories from fat: 21%
- Fat: 8g
- Saturated fat: 1.3g
- Monounsaturated fat: 4.2g
- Polyunsaturated fat: 1.7g
- Protein: 11g
- Carbohydrate: 55.6g
- Fiber: 3.4g
- Cholesterol: 1mg
- Iron: 3.5mg
- Sodium: 123mg
- Calcium: 79mg
Ingredients
- 3 cups fresh basil leaves
- 1/2 cup fresh parsley sprigs
- 1/4 cup fresh oregano leaves
- 2 tablespoons pine nuts, toasted
- 1 tablespoon grated fresh Parmesan cheese
- 1/4 teaspoon salt
- 4 garlic cloves
- 2 tablespoons olive oil
- 8 cups mixed hot cooked pasta (such as farfalle, penne, and shells)
Preparation
- Place first 7 ingredients in a food processor; process until smooth. With processor on, slowly pour oil through food chute; process until well-blended. Toss with pasta.
Pasta with Three-Herb Pesto Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Kid-Friendly, Portable/Picnic, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Pasta
- DIETARY CONSIDERATION: Low Cholesterol, Low Sodium, Meatless
- COOKING METHOD: Blender, Food Processor
- PUBLICATION: Cooking Light
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Cranberry Beans with Parsley Pesto
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