Pesto Pasta

Are you sick of basic pasta salad. I am, and after this weekend and seeing all these boring photos and recipes for pasta salad I feel guilty for not telling you all about this sooner.

As you know herbs are thriving right now. Most are in season and you can find some delicious basil, parsley mint, scallions, cilantro you name it at your local farmers market.

So back to basic pasta salad – yeah we are over it people, let’s not disrespect pasta anymore. It is time reunite it with its traditional flavors like pesto.

My version of pesto is quick, has no nuts or cheese and can easily be stored.

Quick Pesto


  • 1 bunch of basil washed and trimmed
  • 1 bunch of parsley
  • 2 lemons, zested and juiced
  • 1/4 cup olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper


Blend all ingredients together. This will last a long time in the freezer so if you have any left over, you can confidently freeze for 3 months.

Quick Pesto
Easily add some chicken, cheese or raw veggies to this pesto pasta and enjoy a new pasta salad!

Pro tip – Do not put oil in your pasta water while you cooking it. Your pesto will stick better.

Alright readers, thank you for hanging with me.

Until next time.


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