Basil Pesto Pasta
Last night I was craving basil pesto pasta for dinner. When I was thinking of sharing my recipe, I thought to myself, “I don’t have a recipe because I just winged it.” I grabbed some basil leaves, some spinach, a couple romaine leaves, and some garlic cloves. I usually use basil and kale.
This reminded me of times that I’ve had friends ask me to share recipes with them. I was embarrassed. I had to tell them that I didn’t have the recipe they wanted. I don’t usually follow a recipe when I cook. Both my grandmother and father cooked delicious meals this way. When they prepared meals, they added a little bit of this and a little bit of that into their dishes. I remember when my cousin and I asked our grandmother for recipes to some of her yummy Chinese dishes, she would say, “I don’t have or follow a recipe(s).” We were disappointed. Even today, we still don’t know her recipes.
This is my basil pesto pasta recipe.
1/2 cup Basil
1/2 cup Spinach (Kale or other greens optional)
2 leaves Romaine Lettuce
2 tbsp Organic Extra Virgin Olive Oil
2-3 Garlic Cloves
Dash of Himalayan Pink Salt
Put ingredients in a food processor and process until it is desired consistency.
Put on top of cooked brown rice pasta and mix.
Add optional toppings. I added already cooked ground turkey meatballs and broccoli.