Dill and Basil Pesto Pasta
I love making fresh pesto through the summer and with all the fresh herbs in season, it’s one of the most flavorful and easiest to make! Today its all about the dill on the farm, like I mentioned, it’s one of those herbs I am not crazy about but, I will definitely eat seconds when it’s paired with Genovese Basil and fresh garlic for a delicious pesto! This dish was inspired from our visit to Tuscany where they spoiled us with this garden fresh recipe! I have adapted it and one of my go to favourites! I love grating fresh zucchini on top for added veggies and of course, we can’t forget a good grate of Pecorino or Parmigiano Reggiano Cheese tossed with Strozzapreti Pasta! You can also substitute the pasta for GF pasta or zucchini noodles. Give it a try as I assure you, it will be one of your favourite go to summer meals as well!
2 cup fresh dill, chopped
2 cup fresh basil, chopped
2 large garlic cloves, chopped or 1/4 cup garlic scales, chopped
¾ cup olive oil
3 tbsp fresh lemon juice
½ cup grated Parmigiano-Reggiano or pecorino cheese + extra for garnish
Salt and pepper to taste
1 medium zucchini, grated
450 g strozzapreti or your favourite pasta
Place all ingredients, except zucchini in a food processor and blend until smooth, season with salt and pepper.
Cook pasta al dente as per package instructions. Drain, toss with pesto and top with grated zucchini and cheese. Serve immediately.
SERVINGS 4 | PREP & COOK TIME 25 mins