Pesto Noodle Salad

Name: Pesto Noodle Salad
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 6-8 cups fresh garden basil leaves; 3-4 cups fresh garden kale; 4-6 leaves fresh garden sage leaves; 1-2 teaspoons fresh garden thyme; 3/4 cup pistachios salted, shelled; 1 clove garlic, minced; 1 tablespoon freshly grated parmesan; 1 tablespoon freshly grated asiago; 2 tablespoons olive oil; Pinch sea salt; 1 package whole wheat organic linguine noodles; 8-10 cups water; Salt&Oil; Fresh lemon juice

Trevor Morse @cook_26075994

Pesto Noodle Salad

Trevor Morse @cook_26075994

Saved

Ingredients

30 min

2 servings

The Pesto
6-8 cupsfresh garden basil leaves
3-4 cupsfresh garden kale
4-6 leavesfresh garden sage leaves
1-2 teaspoonsfresh garden thyme
3/4 cuppistachios salted, shelled
1 clovegarlic, minced
1 tablespoonfreshly grated parmesan
1 tablespoonfreshly grated asiago
2 tablespoonsolive oil
Pinchsea salt
The Noodles
1 packagewhole wheat organic linguine noodles
8-10 cupswater
Salt&Oil
Fresh lemon juice

Saved

Steps

30 min

1

Boil the water on a stove. Add a pinch of salt and a little olive oil. Let simmer. Add noodles.
2

In a food processor mix the basil, kale, herbs, pistachios and garlic with the olive oil. Let mix until smooth but still hearty. Add the cheeses. Salt to taste. Stir with spoon.
3

When noodles are ready remove from water and strain in colander. Let cool slightly. Transfer into a bowl or container.
4

Add pesto sauce to the noodles. Make sure it’s poured evenly over the noodles. Spritz with fresh lemon juice.