In addition to being Fresh Harvest’s Growth Manager and all-around swell guy, Andrew is also a passionate home cook. This pesto and the pasta salad it goes with is one of his end-of-summer favorites for when he’s got lots of basil on hand. Local pecans, basil, garlic, olive oil, and tomatoes from Fresh Harvest’s home delivery service give this dish a uniquely Georgia flair!
Andrew's Pesto + Pesto Pasta Salad
This easy pesto and pasta salad combo makes a fantastic meal that also works as a side to serve a crowd. Made too much? This pasta salad is also great as a leftover!
Ingredients
For the Pesto
- 1 Cup pecan pieces
- 2-3 Cloves garlic
- 3 Cups basil Leaves (Packed)
- 2 Cups spinach
- 2/3 Cup extra virgin olive oil
- 1/4-1/2 Cup freshly grated parmesan cheese
- 3-4 TBSP lemon juice
- 1.5 tsp sea salt
For the Pasta Salad
- 1/2 box favorite dried pasta type
- 1 lb cherry tomatoes (quartered or half depending on size)
- 1-2 packs mozarella pearls
- salt & pepper to taste
- 1/2 lemon
Instructions
Instructions for Pesto
- Toast pecans for 5-7 minutes in the oven at 350 degrees. Let it cool for a few minutes before using.
- Pour all ingredients into a Vitamix/blender starting with the extra virgin olive oil. By starting with the EVO, it allows all of the ingredients to blend together for a more consistent texture.
- Blend until you reach your preferred consistency. I recommend a smoother texture.
- Taste to see if you would like to add more lemon juice, garlic, salt, or parmesan etc. (see notes below)
- Pesto will keep in a sealed container in the fridge for 7-10 days
Instructions for Pasta Salad
- Boil your favorite pasta per box instructions add 1 tablespoon of salt to the water while cooking.
- Drain pasta and let cool naturally or run under cold water to stop it from sticking/continuing to cook
- Mix in pesto, mozzarella balls, and chopped cherry tomatoes until well blended.
Notes
*Pesto Notes:
-Fresh garlic can sometimes vary both with how much flavor it packs as well as the size of the clove itself. I recommend starting with less, tasting it and then adding more if needed. The same could be said about the lemon juice and parmesan cheese, start with less as you can always add more after tasting it.
-Sub roughly 2 tablespoons of nutritional yeast for parmesan to be dairy free and vegan friendly.
*Pasta Salad Notes:
-Depending on the saltiness of your pesto, you may want to sprinkle a little salt and pepper over top to taste. Same goes for the lemon. If you want to brighten it up just a touch, squeeze half a lemon over top to add a little more of a citrusy flavor to the pasta salad.