Monday, September 16, 2013

Basil & Almond Pesto with Rice Linguine

I went to the Uxbridge Farmer's Market on the weekend and picked up some beautiful produce from my favourite vendor, Willo' Wind Farm (  This time of year there is so much fresh produce to choose from it makes Sunday night suppers so much fun.  As the weather starts to change and the fall foods start to appear I want to start making warmer food, fall food, hearty food.  Seeing as it is not quite cool enough to dust off the crock pot, I thought a warm pasta with a fresh pesto would be a perfect combination to represent the transition from summer to fall.


2 cups fresh basil (pushed down)
3/4 cup olive oil
1/2 cup blanched almonds
1/4 cup shredded Parmesan cheese
2 cloves garlic
salt & pepper to taste
1 pound of linguine rice pasta (cooked)


Preheat oven to 350 degrees Fahrenheit.  Place almonds on a parchment lined baking sheet.  When oven is up to temperature toast the almonds until they begin to turn brown.

In a food processor combine almonds and garlic and blend until crumbly.  Add basil, Parmesan, olive oil and salt & pepper.  Blend until just combined.

Toss pesto with cooked pasta and serve.

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