Pesto a versatile dinner addition



By Sarah Brookbank

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Pesto, a mix of garlic and basil, is a versatile Italian topping. You can put it on bread, use it as a pizza base or add it to pasta.

Fastest pesto pasta

This quick pesto pasta tastes like a dinner at a restaurant in the heart of Little Italy, but is ready to eat in as long as it takes to boil pasta plus a minute.


Thin spaghetti

A chunk of butter

A spoonful or more of pesto to taste

1/2 a lemon

1 tomato diced, or a handful of cherry tomatoes

Parmesan cheese


Cook pasta as directed. As the pasta is boiling, dice the tomatoes.

When the pasta is done, drain the water and add the butter, pesto and lemon to the pot and stir until the noodles are coated.

Transfer the pasta into a bowl and add the tomatoes and Parmesan.


Add grilled chicken to make your pasta protein-packed.

Easy pesto recipe

Take your culinary skills up a notch and make your own pesto with this easy recipe.

You can easily add other ingredients, like olives or roasted red peppers to give your pesto a twist.


2 cups fresh basil leaves, packed (or 1 cup spinach 1 cup basil for a healthier option)

1/2 cup freshly grated Parmesan cheese

1/2 cup extra virgin olive oil

1/3 cup pine nuts

3 garlic cloves minced

salt and pepper to taste

Cooking Supplies:

Food Processor


Put the basil, pine nuts and garlic in the food processor and pulse until it is mixed together.

Add the cheese and pulse again.

Finally add the olive oil, and mix until the pesto is a preferred texture.