There are multiple of us in the house who are allergic to nuts, so pesto is a dish that doesn’t happen much. At least not traditional pestos.
But a few years ago we found a basil pesto that we like. It’s simple and easy and makes for a good quick weeknight dish, especially in summer when there’s more basil than anyone knows what to do with.
It’s not especially filling – so consider pairing it with a simple meat, like a roast chicken. Or hell, maybe just use the sauce on the chicken and skip the pasta. That might be good too.
Basil Pesto Pasta
2c packed fresh basil leaves, washed and well-drained
1.5c grated Romano cheese, plus extra if desired
0.5c olive oil
6 large cloves fresh garlic, crushed
1 lb spaghetti
Place basil, 1c of cheese, oil, butter, and garlic in the blender. Plus to blend until you have a coarse puree. Makes about 1.5c of pesto. Spoon 1c over freshly cooked spaghetti, mix, and then add leftover cheese. Mix again. Serve with additional pesto and cheese.
Store any leftover pesto up to a week. Surface will darken when exposed to air (like guacamole).
(We typically only put ~0.75c over the spaghetti; then again, we use gluten-free pasta which comes in packages of 12oz, so we can get away with less. Then you have enough pesto for two meals.)