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.

 

Ingredients

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

 

Directions

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.