Moomah the Magazine
Summer Pesto Pasta

Summer Pesto Pasta

Are you growing a vegetable garden and want to know how to use all of your beautiful and fresh herbs? Use your basil to make your own fresh pesto.

Pesto is so simple to make and always tastes better home-made. Aida's pesto has a little twist that makes it taste even more fresh and delicious. Try it out and then take it a step further by using it in this delicious fresh summer pasta recipe.

home-made pesto



  • 2 cups fresh basil leaves, packed
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts 
  • 1/3 cup pumpkin seeds
  • 3 medium sized garlic cloves, minced
  • Orange and Lemon, zested
  • Salt and freshly ground black pepper to taste
  • Mini Cuisinard/ Food Processor


GATHER all ingredients for pesto; basil, pine nuts, pumpkin seeds, orange, lemon, cheese and oil.

ADD orange and lemon zest to cheese mixture.

PEEL garlic cloves.

CHOP garlic until finely minced.

PUT basil into the mini cuisinard/food processor.

ADD pinenuts to basil.

ADD pumpkin seeds to the basil mixture.

ADD minced garlic to basil mixture.

GRADUALLY ADD oil into the cuisinard as it is blending in a constant stream. 

BLEND the mixture together using small pulses.

ADD grated cheese and citrus zest into the mix.

CONTINUE ADDING oil until reaching desired texture of pesto.

ADD salt and pepper to taste.





  • Gluten-free pasta  
    We like Bionatural Organic Gluten Free Spaghetti
  • Home-made Pesto
  • Fresh Cherry Tomatoes
  • Herbamare Salt

GATHER all ingredients needed; home-made pesto, pasta, tomatoes.
BOIL pasta as instructed on the packet - be sure to make it al dente (still chewy) as it will continue cooking in the pan.
Make sure your water is salted well! Aida says the trick to good pasta is cooking it in extremely salty water.
SAUTEE cherry tomatoes in a pan with oil.
COOK tomatoes until soft, without letting them lose their shape.
ADD pesto to the tomatoes, little amounts at a time not to overwhelm the flavor.
ADD cooked pasta to the pan.
MIX the ingredients around in the pan, covering the pasta with pesto and tomatoes.
SERVE the pasta, using more cheese grated on top for flavor.


storing your pesto

  • Use a tight lidded glass jar for storing your left over pesto. 
  • Drizzle some oil on top of the pesto in the jar to keep it fresh.
  • Use it next time you cook, or give it as a gift!



Posted in:

Share |

<< previous article

next article >>

Recent Comments

No one has commented yet... be the first!

Join the conversation!

Subscribe Now

Get each new issue of

Moomah the Magazine

delivered to you every fortnight

For Free!

  • Facebook
  • Twitter
  • Pinterest
  • Instagram
  • RSS
skip to site