Ingredients
1/2 kilo pasta, cooked
1/2 cup dates (soft, seedless, halved)
1 cup fresh basil leaves
1 Tablespoon parsley, chopped
1 teaspoon garlic, finely minced
1 Tablespoon pine nuts
1 teaspoon vinegar
1/3 cup olive oil
Salt and pepper
Pine nuts, roasted for garnish
1/2 cup dates (soft, seedless, halved)
1 cup fresh basil leaves
1 Tablespoon parsley, chopped
1 teaspoon garlic, finely minced
1 Tablespoon pine nuts
1 teaspoon vinegar
1/3 cup olive oil
Salt and pepper
Pine nuts, roasted for garnish
Method
- Combine dates, basil, parsley, garlic, and pinenuts with vinegar in food processor.
- Add olive oil gradually to the mixture while pulsing until smooth, season with salt and pepper.
- Heat pesto sauce in a saucepan over a medium heat, mix in pasta.
- Reduce heat and leave it for 5 minutes, season with salt and pepper.
- Serve warm and garnish with roasted pine nuts.
- Add olive oil gradually to the mixture while pulsing until smooth, season with salt and pepper.
- Heat pesto sauce in a saucepan over a medium heat, mix in pasta.
- Reduce heat and leave it for 5 minutes, season with salt and pepper.
- Serve warm and garnish with roasted pine nuts.
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