Pesto comes from the Italian word “pestare,” which means crush, mash, pound. This sauce is uncooked and usually made of basil, garlic, olive oil, pine nuts and cheese. Today, I’ll share with you this yummy beef and pesto pasta that I recently tried at home.
I didn’t have all the proper ingredients for an authentic pesto when making dinner last night, so I improvised. Here is my take on an easy green sauce a la pesto for pasta served with beef.
Beef and Pesto PastaPrint Recipe
- 1 big handful of fresh basil
- 1 big handful of fresh parsley
- 1 tablespoon of cashew nuts, unsalted
- 1 tablespoon of Gruyère cheese or any hard cheese you have in the fridge
- 1 teaspoon of broth powder
- 1 dollop of olive oil
- 1 garlic clove, crushed or finely chopped
- 1 dollop of cream
- 8 Champignon
- 500 grams of pasta
- 450 grams of ground beef
- Cut the champignon first in 2 halves and slice thinly. Set aside.
- Cook the pasta.
- Remember to put salt into the water.
- Have the basil, parsley, nuts, cheese, broth powder, garlic and olive oil in a blender, and blend to a relatively smooth mix.
- Add the cream to the mixture and combine again for about 5 seconds.
- Set aside.
- Heat a large pan and lightly brown the champignons.
- When they are ready, remove them from the pan into a medium-large separate bowl.
- Have the beef in the hot pan. Let them cook until browned.
- Remove the beef from the pan, then add to the bowl with the mushrooms.
- Sprinkle salt and black pepper over the meat and mushrooms and mix it all together.
- Turn down the heat on the pan.
- Pour in the green sauce and let it warm up a little.
- When the pasta is al dente and steaming hot, add it to the sauce and mix everything well together.
- Top with the mushroom and beef and serve immediately.
- Serve with a green salad and grated cheese.