What a gluttonous meal this was!! I was inspired at the Lansing City Market when I saw their beautiful Organic Basil.
Basil is naturally carminative which means that it is going to support digestion. The Garlic is a natural anti-biotic and Rosemary has too many benefits to mention but mainly it's supportive of digestion. This is a powerhouse of fresh, local, organic and healthful ingredients. Using gluten free noodles yields a totally GF meal that kicks butt!
As you can see from the photo, this is some serious Pasta but the Basil is out in force right now so GO GET SOME! Let me know if you have questions, comments, if you make this dish feel free to give me feedback:)
I made this two nights ago and I've been chomping at the bit to post about it. This Pesto Dish costs under $10 and is some serious gourmet stuff. So put your water on to boil and get started! Here is what you need:
- 4 large handfuls of fresh Organic Basil: Right now you can get it at the Lansing City Market (grown locally and organically for $2 a bag.) Ask for Pam, she will hook you up!
- 3 cloves of Fresh Garlic: (I also bought these at Lansing City Market, organic, local, knock-your-socks-off good).
- A whole bunch of Organic Olive Oil: Ok, Since I never measure ANYTHING, it's hard to say, probably at least a quarter cup. Start with that and add more liberally. The pesto should be a very wet, oily texture. I used the 365 brand to be specific.
- Start with 1 tsp's of sea salt. I use a grinder, so it could be more than that. Once blended, if it tastes bland, add salt. I use Himalayan Pink Salt.
- Parmesan Cheese Shredded: At least 3 tbsp's, I kept adding until it tasted absolutely decadent. Then we topped our plates with it so ~ don't be shy. I use the Organic Valley Parmesan Cheese- on sale baby!
- The secret ingredient is Rosemary: I dried Rosemary from the garden last year and I just had enough to last until the next crop (ready later this month). How I did it was I actually took a mortar and pestle and ground the rosemary to dust and added it to the blended pesto. It was an after thought but I really like the flavor it gave. You can just use regular old rosemary spice.
- All of this goes into a blender or food processor. Blend till you can't bend no mo' !
- Once it's done set it aside and cover it with plastic wrap. If you expose the pesto to air it starts to change color and basically that means it's loosing flavor and freshness. Stick the plastic right on to the pesto in a bowl.
- Make your noodles. If you start boiling your water before you make the pesto, you'll save time. Any kind of pasta will do! I did the Eden Organic Noodle flavored with Garlic and Parsley but you can use Quinoa Pasta, or just regular old spaghetti noodles! Whatever floats your boat! We used the entire box.
- When the noodles are done add the pesto to the noodles, stir and DONE! Add more oil if it seems dry.
- We heated "Stone Fired Brand" Garlic Naan (flat bread) for a little extra Carb-factor.
I garnished with some early yellow tomatoes my neighbor so graciously donated - THANKS LINDA! We also added additional parmesan cheese. Pesto should be oily, and salty garlic basil flavor should explode! If your not tasting it, add more salt, garlic or rosemary to taste. This amount of Pesto and Noodles fed my husband and I until we were stuffed like Thanksgiving Turkeys. If we would have eaten salad and steamed vegetables, this could easily feed 4.
Happy Summer!
Desiree Winans on 
Olive oil is wonderful. It's been used over many hundreds of years mainly because it's easy to press and it didn't require refrigeration to keep it from going rancid back before we had refrigerators!