While the Chef has not seen fresh herbs there in a while (my local ethnic market is selling one bunch of fresh parsley for 49 cents,) for this recipe use fresh basil or parsley from your window or patio garden -- you have one, don't you? Don't worry, if not, substitute dried basil, always found at 99c only Stores and grated parmesan is easy to find there lately; while most pesto recipes call for pine nuts or walnuts, the Chef found a great alternate -- roasted pumpkin seeds.
Now all you need is a ravioli to marry with the pesto; just hit the freezer case and try this one out -- Ricotta Cavatelli. You will be surprised at the fresh frozen pasta carried in this 99c only Store.
1 jar marinated artichoke hearts
(about 6oz.)
1/2 cup roasted pumpkin seeds
(salted seeds provide all the sodium chloride this dish needs)
1 tablespoon garlic (jar or fresh)
1/4 cup 99 cent grated parmesan cheese
2 tablespoons 99c olive oil blend
1 bunch fresh basil or 1 tablespoon dried basil
1 teaspoon 99 cent fresh ground pepper (a common sight at said store)
Directions
Start a pot of boiling water for pasta. Combine all ingredients (including oil and vinegar marinade from jar of artichoke hearts) except parmesan cheese and blender together for a few seconds; then mix in grated parmesan cheese. Boil pasta per directions. To serve mix pesto and pasta together.
