I just love pesto this time of year. It’s light…it’s fresh…it tastes great on A-N-Y-T-H-I-N-G! So here’s the deal…I made homemade pesto and added in shrimp and chicken sausage with pasta as my dinner. You can totally do that or you can use this same pesto and do the following with it:
1. Top grilled chicken, pork or fish and use it as a condiment.
2. Use it as a dip with crunchy bread or crackers.
3. Use it as a sauce on pizza.
4. Top a baked potato with it.
5. Put it on steak.
6. Use it as a spread on a sandwich.
I give you these suggestions because you might want to make a big batch and then re-use the pesto later in the week for an entirely different supper. This pesto will stay good in the fridge up to a week, so an extra batch might be a great idea. One last thing…if you love the idea of a pesto pasta dinner but don’t want to make your own pesto, don’t. The grocery store is filled with good quality pesto you can use instead and have the same dinner on the table in less than 5 minutes. No matter how you do it…your pesto pasta night will be a hit.
2 big handfuls of fresh basil
1 handful fresh parsley
1 cup almonds, lightly toasted
1 cup Parmesan cheese
2 cloves garlic, chopped
1/2 cup Extra Virgin Olive Oil (EVOO)
1 pound pasta, cooked and drained
Sausage and/or shrimp
In the bowl of a large processor, add in first 5 ingredients. Turn food processor on and slowly drizzle in EVOO. Continue chopping in food processor about a minute.
Take hot pasta and toss vigorously with pesto from food processor. Add in cooked sausage and or shrimp.
I just sliced my sausage up and browned it in the skillet over medium-high heat for about 5 minutes. I added the shrimp in the last minute to brown up quickly. This is a great meal to use left over chicken, sausage, or pork. Just toss and go.
You should really make a double batch. You’re gonna love this stuff :).