Pesto Pasta | Basil Smash
BASIL! That's our mutual ingredient this week. :) One of the biggest pieces of feedback that we’ve been hearing from our friends is “Your
blog looks so good, but it all looks hard to make.” We hear you friends! We want to let you know all of our stuff is super-easy to make, so tonight we are breaking down PESTO for you. This week
Monique and I made a simple-shrimp-pasta with homemade pesto and a basil-smash. If pasta + pesto is too much for you to do in one night, it stores for one-week so make the pesto ahead of time and you'll be impressing people in no time. Also, I might be biased but this is truly my favorite drink Mo has made to date.
Seriously ya’ll nothing impresses a partner more than homemade pesto and
secret’s out-of-the-bag its reallllllllllly easy to make!
Cook Time: 5 minutes
Serves 4
Grocery list:
1 ½ cups fresh basil leaves
1 lb shrimp
1 lb shrimp
3 cloves garlic, peeled
3 tablespoons pine nuts
1/3 cup freshly grated Parmesan
1 package thin spaghetti
Gin
2 lemons
Diet Tonic
½ cup olive oil
1.5 ounces gin
3-4 basil leaves
1 slice of lemon
1-ounce simple syrup
Slash of diet tonic
Muddle lemon and basil in glass. Add ice to fill glass. Add gin, simple
syrup, lemon and stir. Garnish with basil leaf and lemon wedge. Enjoy!
1 1/3 cups fresh basil leaves
1 bunch parsley
1 package thin spaghetti
3 cloves garlic, peeled
3 tablespoons pine nuts
1/3 cup freshly grated Parmesan
½ cup olive oil
1 ½ lemons
To make pesto:
Combine basil,
garlic, pine nuts and Parmesan in the bowl of a food processor; season with
salt and pepper, to taste. With the motor running, add olive oil in a slow
stream until emulsified; set aside. You can store in an airtight container in
the refrigerator for up to 1 week.
To make pasta:
Bring a large pot of salted water to a boil and cook the
pasta according to package directions.
While the pasta is cooking, prepare the shrimp.
Heat the olive oil in a large pan over high heat. Add the
shrimp and sprinkle with olive oil, salt and pepper.
Cook for 2-4 minutes or until shrimp are just pink and
opaque. Turn off the heat.
Drain the pasta and add it to the pan with the shrimp.
Stir in the pesto.
Optional: add cherry tomatoes and parmesan cheese to the
pan. Garnish with chopped parsley.
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