Spring Herb Pesto and Pasta

By Foodiewife

I had some leftover cooked pasta and I wanted a fast sauce for dinner. I cut fresh Italian parsley and fresh marjoram from my herb garden, blended with pine nuts, olive oil, garlic and parmesan cheese to make this Spring Herb pesto. This turned out to be a delicious option to using traditional fresh basil.

Added to cooked pasta, with some fresh lemon zest and thawed peas-- this turned into a beautiful Spring Pasta dinner in minutes!

Ingredients

• 4 cloves garlic
• 1/2 cup pine nuts
• 2 cups fresh Italian parsley (or basil)
• 1 cup fresh marjoram
• 1/2 cup olive oil
• 1/4 cup grated parmesan cheese
• 3/4 teaspoon sea salt
• Optional: fresh lemon zest (for garnishing pasta)
• 1/2 teaspoon pepper
• Cooked pasta of your choice

Preparation

Step 1

Combine all ingredients, except for olive oil, in a food processor (or blender).

Puree, while slowly adding the olive oil.

This can be frozen, in an ice cube tray, and then stored in a zip-loc bag for quick seasoning to sauces or on pasta.

Prepare your pasta according to directions on the package. Toss with the peso and serve.