Author: @guendolyn79 Serves: 5 Time: 5′ + 10′ for pasta
For herbs pesto:
- 1 spring rosemary
- 4 springs thyme
- 10 sage leaves
- 1 clove of garlic
- 30 gr parmesan cheese or pecorino cheese
- 2 slices of bread
- 40 gr olive oil
- 80 gr penne per person= 400gr x 5 people
- 200 gr little tomatoes
Put the herbs in a blender, grate the cheese, cut the garlic in little pieces.
Add the bread and the oil
Blend really well. The taste is strong but don’t worry, with the pasta it will blend. In case you can add more cheese or bread to soften the flavour.
Cook the pasta in hot salt water, cut the little tomatoes in four, add 4 big spoons of pesto and mix all together. Add oil if needed.
More or less 1 spoon for person, it depends on how strong you want the flavour.
This recipe is also good cold, perfect for pic-nics!
If some pesto lefts over, just put it in an ice stamp, freeze and bring out when you need it. (2 cubes for 1 person, more or less)
Story of the recipe
I found this recipe in an old cooking magazine and I find it fresh and easy to do.
It’s also a valid substitute of basil pesto.
Basil is delicate to work with in the kitchen. If you doesn’t want it to turn brown after few minutes, you have to boil for 5 seconds and then put it right away in water with ice.