Tonight I cooked mini farfalle pasta and tossed it with the pesto sauce I made this weekend and some diced tomatoes. To round out the meal we had steamed beets and greens and hot italian sausage, peppers and onions. The great thing about pesto is you can make it when you have lots of fresh herbs and freeze it for use throughout the year. I like to portion it out in and freeze it in ice cube trays for a quick addition to any deserving meal.
Blend together fresh Basil, Parsley, Garlic, Olive Oil, and Grated Romano or Parmigiano Cheese
Yup it's that easy - I like to season with a few red pepper flakes, salt and pepper and toasted pignoli nuts.