Strawberry Pesto Pasta Salad.

My first question for you all, 

Who loves pesto?

If you answer this question no, I question your sanity and your tastebuds. If you answer this question yes, continue on to discover one of the most wonderfully cracked out pesto this girl has ever made.

First spotted on DailyGarnish.com by The Roommate (this title is all very much in jest by the way… we see on all of our favorite blogs, “The Husband” & “The Boyfriend” & all other annoyingly sweet little nicknames for individuals in these bloggers lives.. so we get a laugh with this one).

Strawberry Pesto.

1. Clean your basil. Thoroughly. 

2 CUPS Basil

2. Clean your Strawberries.

10 – 15 Strawberries sliced.

3. Meanwhile, toast your slivered almonds.

3/4 Cups Slivered Almonds.

4. Into a cuisinart goes …. 

1/4-1/2 cup of Parmigiano Reggiano.

1/2 cup of toasted almonds.

2 teaspoons crunchy almond butter.

2 cups of Basil.

4. Juice 1 Lemon into the Cuisinart. 

Turn on the Cuisinart and slowly pour in through the spout area 1/4 – 1/2 cup of Extra Virgin Olive Oil. This will bring the actually sauce together and loosen up the crunchy nuts and thick basil that comes together. 

Mandatory step in all of this: Shove your nose over top of the hole… smell the amazing aromas of one of the sweetest most delicious herbs there is. The basil is so potent it’s almost unfair.

5. Toss 10 strawberries into the mix and process.

Season with salt and pepper … and you can also add to taste a little more almond butter or lemon if you think it needs it!

Right before you are ready to serve the dish…

 – Boil your pasta. We chose whole grain penne (1/2 lb for the two of us). 

Once it is Al Dente, run it under cool water so that the noodles become room temperature.

6. Chop the rest of the veggies/fruit to top the dish. 

1 Tomato 

2 Persian Cucumbers 

A few more strawberries

… Then bring it all together over top of a bowl of Baby Arugula

For each large bowl you will want to use 2 to 3 tablespoons of the strawberry pesto.

Toss it all together and top with your choice of:

1. Balsamic vinegar …. necessary in our opinion!

2. Extra slivered almonds (toasted)

3. More sliced strawberries

4. Salt&Pepper / Cheese

And absolutely don’t forget to garnish with some more basil… ahhhmazing.

It is such an exciting dish, and something so different and so perfectly summer. As Court and I sat at our little bistro table, watching the sun set over the buildings around us, we couldn’t even contain our excitement with each bite. The strawberry hints it’s way throughout your bowl, not overpowering, but certainly influential… and the nutty and cheesy combination with that sweet is perfect. No need to be redundant, but there is nothing like a dish made with beautiful fresh basil – I picked up my bunch at the produce market yesterday for $1.50 and the entire ride home my mouth was watering. Two summer favorites in one dish, over the fresh arugula ….

It might have been the best thing the two of us had tasted all season. (… maybe!).

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5 thoughts on “Strawberry Pesto Pasta Salad.

  1. Looks very good. I made BBQ sauce using strawberries, ripe banana, and Sweet &Sour sauce. Fruit is not always desert and a tomato is a berry.

  2. UMM YUM!!!!! How refreshing is that meal!? Gorgeous pictures. I think strawberries are PERFECTLY seasoned right now. Love.

  3. Pingback: My 10 Favorite Recipes of 2011 « From Graduate to Gourmet

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